Chinese Century Egg & Pork Congee

Ingredients

• 1 rice measuring cup (180 ml) or 150 grams Jasmine rice
• 6 ½ standard measuring cups (1625 ml) cold running tap water
• 1 pound pork shank
• 1 pound pork bones
• 2 thin slices ginger (8 grams)
• 3 century eggs, cut into 8 – 10 pieces per egg
• Salt to taste
• ½ teaspoon salt
• ¼ teaspoon sesame oil
• A dash of ground white pepper