Jok Rice Porridge with Pork Meatballs
A silky Thai-style rice congee simmered until luxuriously thick, topped with tender ground pork meatballs, ginger, and fresh herbs. A deeply comforting breakfast popular throughout Thailand.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups low-sodium chicken stock
- 12 oz ground pork
- 2 tbsp fish sauce
- 2 tsp soy sauce
- 4 cloves garlic cloves, minced
- 2-in piece fresh ginger, peeled, julienned
- 1/2 tsp ground white pepper
- 2 tsp toasted sesame oil
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp fried garlic (store-bought or homemade)
Instructions
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1
Combine 1 cup rinsed jasmine rice and 8 cups low-sodium chicken stock in a large pot over high heat. Bring to a boil, then reduce heat to medium-low.
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2
Simmer, stirring occasionally, for 30 to 35 minutes until the rice breaks down and the porridge is thick and creamy. Add more stock or water if it becomes too thick.
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3
While the porridge cooks, make the meatballs. In a bowl, mix 12 oz ground pork with half of the fish sauce, 2 tsp soy sauce, half of the minced garlic cloves, half of the ground white pepper, and half of the toasted sesame oil until well combined. Roll into small balls about 1 inch in diameter.
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4
Season the porridge with the remaining fish sauce and taste for salt. Gently drop the meatballs into the simmering porridge. Cook for 8 to 10 minutes until the meatballs are cooked through to an internal temperature of 160°F (71°C).
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5
Ladle the porridge and meatballs into bowls. Top with 2-in piece peeled, julienned fresh ginger, thinly sliced green onions, roughly chopped fresh cilantro, 2 tbsp fried garlic (store-bought or homemade), and a drizzle of remaining toasted sesame oil. Season with remaining ground white pepper and serve hot.