Rub salt all over the pork. Let it stand for 1 to 2 hours.

Steam the salted pork for 30 to 40 minutes.

Let the pork cool down and then shred the pork using your fingers. Set Aside.

Prepare the congee by combining 4 to 5 cups of water with the chicken stock in a large cooking pot. Boil.

Add the rice and then wait for the liquid to re-boil. Stir every 5 minutes. Continue cooking in medium heat until porridge-like texture is achieved (usually about 30 minutes or more).

Transfer the congee in an individual serving bowl. Top with sliced century egg, shredded salted pork, and scallions.

Serve. Share and enjoy!