Congee and pork floss are famous Chinese delicacies. Congee is a type of rice porridge served with different side dishes and toppings such as salted duck eggs, tofu and lettuce. Pork floss—known as rousing in China—is a dried meat product with a light and fluffy texture similar to cotton candy. It melts in your mouth and leaves a sweet and salty flavor. Combined together, these Chinese delicacies make a perfect match for the cold weather! Here is our tried-and-tested recipe for pork floss congee - using Sikat’s Pork Floss!


  • 100g pork floss by Sikat Potato Chips
  • 1 1/2 cups of glutinous rice
  • 6 cups of water
  • 1 pork stock cube
  • 2 tbsp soy sauce
  • 2 inches of ginger peeled, finely chopped
  • 2 tbsp moringa (malunggay) powder
  • salt and pepper to taste

For toppings:

  • 2 boiled eggs, sliced
  • 60g green onions, chopped
  • toasted garlic, chopped


  • Bring the water to boil then add the pork stock cube and ginger. Stir until the cube is dissolved.
  • Wash the glutinous rice then add it to the boiling water. Stir occasionally until you receive the desired consistency.
  • Once the rice is fully cooked, you can add the soy sauce, salt, and pepper to taste.
  • Add the moringa powder and half of the pork floss. Stir well and bring to gentle boil.
  • Divide the congee between 4 bowls and add the toppings: boiled egg, green onions, toasted garlic, and the remaining pork floss.

Preparation and cooking time: 30 minutes

Servings: 4 bowls

Congee is best cooked in clay pots but you can also use a rice cooker, though it will take longer to cook. You can add water to change the consistency of the porridge. You can also use a variety of toppings such as tofu and other vegetables.

 Savor a hot bowl of pork floss congee during the cold season. Try this recipe at home with Pork Floss by Sikat Potato Chips

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