Thai Rice Porridge with Pork and Egg (Jok)

Instructions

1. 1

   Pulse 150g jasmine rice in a blender for 5 seconds until coarsely broken to help it cook quickly. Peel and cut 20g fresh ginger into paper-thin matchsticks. Finely chop 30g spring onions. Crack 1 fresh egg into each of 4 individual heatproof serving bowls and set them aside.

2. 2

   In a small mixing bowl, mix 200g ground pork with 10ml soy sauce using a spoon until well combined. Wet your hands slightly and shape the seasoned pork into 12 to 16 small meatballs, each about 2 cm in diameter. Set the meatballs on a plate ready for cooking.

3. 3

   In a medium deep pot, combine the broken rice and 1200ml water over high heat. Bring to a rolling boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes, stirring frequently with a wooden spoon so rice grains do not stick or catch on the pot bottom, until thick and silky.

4. 4

   Stir the remaining 20ml soy sauce and 15ml fish sauce into the simmering porridge. Gently drop the pork meatballs into the pot over medium heat. Simmer for 5 to 6 minutes without stirring violently until meatballs turn pale opaque, firming up with no pink center.

5. 5

   Make sure the porridge is boiling hot right off the stove. Ladle two generous scoops of piping hot porridge directly over the raw egg in each prepared bowl, submerging it completely. Let rest untouched for 2 minutes so heat gently sets whites while yolks stay creamy.

6. 6

   Garnish each bowl evenly with julienned ginger and chopped spring onions. Serve hot immediately with extra soy sauce if desired. Break the runny yolk into the hot rice broth with a spoon to create a rich, comforting bowl of authentic Thai jok.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min