Thai Rice Porridge

Equipment

• mortar and pestle
• large pot

Ingredients

Jok

• 1 cup broken jasmine rice
• 10 cups water (or Thai broth)
• 1.5 Tablespoons fish sauce
• 1.5 Tablespoons thin soy sauce

Pork Meatballs

• 1 cup ground pork
• 1 Tablespoon fish sauce
• 1 Tablespoon thin soy sauce
• 3 cloves garlic
• 2 cilantro roots
• 1/2 teaspoon white pepper powder

Toppings

• 6 eggs
• 2 Tablespoons green onions sliced thinly
• 2 Tablespoons ginger sliced thinly
• dash white pepper powder
• splash thin soy sauce

Instructions

1. Start the Rice Cooking: Add broken jasmine rice to a large pot. Rinse with water several times, until the water runs clear. Add 6 cups of water (or Thai broth¹) and bring to a gentle boil. Once the rice has reached a boil, turn the heat down to medium low.
2. Make the Pork Meatballs: While the rice is cooking, make the pork meatballs. Pound the cilantro roots² and garlic in a mortar and pestle until a smooth paste is formed. Add the white pepper powder, then the ground pork, thin soy sauce, and fish sauce. Mix until all ingredients are incorporated. Roll pork mixture into small meatballs. Add to the simmering rice porridge.
3. Continue Cooking the Rice: Allow the rice to cook for at least an hour, stirring every 15 minutes to assess its consistency. If it is becoming too thick, add additional water. I tend to add at least 4 additional cups of water (for a total of 10 cups). The longer it cooks, the more water you will need, and the creamier the consistency will be.³
4. Season the Jok: Once the Jok is as creamy as you like, add the thin soy sauce and fish sauce, starting with 1 Tablespoon of each. Taste and adjust as needed.
5. Make Soft Boiled Eggs: Bring a pot of water to a boil. Add the eggs to the boiling water, then turn the heat off and place a lid on top. Allow the eggs to sit in the hot water for 6 minutes, then place them in cold water.
6. Serve: Scoop single servings of jok into bowls, with the cooked pork meatballs placed on top. Break a soft boiled egg into each bowl. Garnish with green onions and thinly sliced ginger. Sprinkle with a dash of white pepper powder and a splash of thin soy sauce. Enjoy!