1. Cut the pork tenderloin in half. Refrigerate the first half until ready to use.

2. For the 2nd half, slice thinly and tenderize the meat by pounding the meat with the back of the knife.

3. Place the sliced pork in a bowl and add soy sauce and sesame oil. Mix well. Place in the fridge for 1 to 3 hours (or overnight).

4. Peel the ginger and set aside.

5. Slice the scallions and set aside.

6. Peel and cut the Century Eggs. 

7. Clean the rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat a few times until the water is clear.

Use the Instant Pot

1. Add the cleaned and drained rice.
2. Add enough water until it reaches the 10 cup mark in the Instant Pot.
3. Add the whole piece of pork tenderloin (not the slices), and the piece of ginger.

4. Turn the Instant Pot on, close the lid and make sure the knob is on "Sealing". Choose the "Porridge" button and change the timing to 20 minutes.

5. When the time is up on counter, turn the Instant Pot off. Do a natural release by waiting at least 15 minutes before turning the knob from 'Sealing' to 'Venting'. Open the lid.

6. Remove the piece of pork tenderloin and ginger and discard.

7. Press the “Saute” button on the Instant Pot. Add the marinated and sliced pork into the congee and mix well, followed by the Century eggs. Stir slowly until the meat cooks through (about 4 minutes).
8. Add the fish sauce. Taste and adjust as needed.
9. Ladle into bowls and top with desired amount of scallions.