Gently rinse your rice 2-3 times under cold water (try not to be too rough, we don't want to remove all the starch)

“Marinate” for 20 minutes with oil and salt. This pre-marination helps break down the outermost layer of the rice grains before cooking

Blanch the pork for three minutes in boiling water, then rinse.

After adding your ingredients, bring to a boil then reduce to a steady simmer. What you're looking for is a simmer strong enough for the rice to circulate well in the pot. As it hits the side of the pot, the outer layers of the grain will break down, releasing its starch into the soup.

Cover with a slightly open lid and cook for an hour - stirring every ten minutes to ensure it doesn't stick to the bottom of the pot and burn.

Remove the congee from the heat, take out the century egg and pork, shred the pork and cut the century egg into small pieces. The pork should be tender enough to fall off the bone at this point. Cut the century egg into small pieces, and put everything back into the congee.

Transfer the congee into individual bowls, and garnish each with a raw sliced century egg and some green onion. Cut your second century egg into eight slices and carefully arrange it in a circular pattern on the congee, and garnish with some green onion.