Boil the kettle. Cut slices of ginger and cut spring onions into thin slices.
For the pork balls, prepare the spring onion and beat 1/2 egg.
Put your mince pork meat in a bowl. Add in the finely chopped spring onion, cornflour, sugar, sesame oil, soy sauce, salt and white pepper. Mix this together well. Then add in 1/2 beaten egg and mix this in.
Roll approx 12 pork balls (approx 1 inch diameter) and set aside.
Add 1500ml of boiled water from the kettle, the rice and ginger into a saucepan on high heat. Stir it a little until it starts simmering.
Add the pork balls and stir until it simmers again. Turn down to low-medium heat. Place the lid on at an angle leaving room for steam to escape.
Simmer for 60-90 minutes. Give the congee a stir every 20 minutes. You want to cook it till it feels creamy, like a thick soup. If you like it thicker, simmer for full 90 minutes. If it is too thick add a little water to loosen it up.
Add salt and white pepper and stir in.
Serve with spring onion and soy sauce on the side to add to taste.