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Rinse and drain rice. Then add 5 cups of water for every cup of rice. Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 20 minutes.
Meanwhile, boil salted egg in a small saucepan for about 15 minutes. Remove, cut eggs in half lengthwise, and scoop the eggs out of their shells. Then cut the eggs into small cubes. Set aside.
In a medium sized bowl, combine minced pork, soy sauce, and ¼ teaspoon ground pepper. Mix well.
Using spoons, scoop and slowly drop bits of minced pork into the congee. Stir so that the minced pork will not clump together.
Add prepared salted eggs, salt, and remaining ½ teaspoon ground pepper and continue to simmer for another 10 minutes. If porridge gets too thick, add up to ½ cup (120ml) water until the desired consistency is reached. Stir to mix.
Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.