Pork & Ginger Congee with Marbled Tea Eggs




Tea Eggs:

  • 6 Eggs, hard-boiled and cooled
  • 3 cups water
  • 1 tbs loose tea leaves or 2 tea bags of Earl Grey Tea
  • 3 tbs light soy sauce
  • 3 tbs dark soy sauce
  • 1 tbs granulated sugar
  • 3 star anise pods
  • 1 cinnamon stick
  • 1 tsp Sichuan peppercorn
  • 3 slices of ginger
  • 3 bay leaves
  • ½ teaspoon salt 


  • 1 lb ground pork
  • 1 in piece ginger, peeled & grated 
  • 2 garlic clove, minced
  • 2 tsp Shaoxing wine
  • ½ tsp granulated sugar
  • 2 tsp soy sauce
  • 1 c uncooked jasmine rice, washed & rinsed
  • 7 cups water
  • Salt and white pepper, to taste
  • Chopped peanuts, for garnish
  • Scallions, for garnish


Tea Eggs:

  1. Crack the exterior of the shell of the hard-boiled egg by tapping them with the back of a spoon and set aside.
  2. In a small sauce pot, add all of the ingredients and bring to a boil. Reduce to a simmer.
  3. Add the hard boiled eggs to the tea broth, making sure all the eggs are covered with the liquid. Simmer for 1 hour
  4. Let the eggs to cool inside the broth for another hour.
  5. Peel the shell and serve with your congee. 


  1. Add all the ingredients to the Cosori Pressure Cooker and mix well.
  2. Secure the lid on the pressure cooker and the make sure the pressure release valve is in the lock position 
  3. Press the [Soup] function and press [Start].
  4. When it has finished, natural release for 15 minutes. 
  5. If the oatmeal is more loose than preferred, press the [Sauté/Brown] function, Start, and cook until it reaches the desired thickness.
  6. Season the porridge to taste with salt and white pepper.
  7. Add the porridge into bowls for serving.
  8. Top with chopped peanuts, scallions, and soy sauce to taste. 

Try out the recipe for yourself!