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Ingredients
US|METRIC
4 SERVINGS
- 6 century eggs (or more, depending on your preference)
- 1 1/2 jasmine rice (US cup)
- 1/2 tsp. salt (to pre-soak with the rice)
- 1 Tbsp. oil
- 4 liters water
- 500 grams pork neck (or any pork cut you’d prefer)
- 500 grams pork spare ribs (optional)
- 2 tsp. salt (or to taste)
- 1 Tbsp. chicken bouillon powder (affiliate link)
- 6 century eggs (or more, depending on your preference)
- 1 1/2 jasmine rice (US cup)
- 1/2 tsp. salt (to pre-soak with the rice)
- 1 Tbsp. oil
- 4 liters water
- 500 grams pork neck (or any pork cut you'd prefer)
- 500 grams pork spare ribs (optional)
- 2 Tbsp. salt (or to taste)
- 1 Tbsp. chicken bouillon powder (affiliate link)
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