Thai · breakfast
Jok (Thai Rice Porridge) with Pork Meatballs Jok is a silky Thai rice porridge, cooked until the grains break down into a creamy, oatmeal-like consistency. Simmered with pork meatballs flavored with garlic and cilantro root, then topped with soft-boiled eggs, ginger, green onion and crispy fried garlic, it makes a comforting breakfast.
total 1 hr 45 min
prep 30 min
cook 1 hr 15 min
servings 4 Keep this recipe Add a copy of Jok (Thai Rice Porridge) with Pork Meatballs to your Saucepan library.
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Back to 4 servings Porridge 1 cup broken jasmine rice, or 2 cups leftover cooked jasmine rice 6 cups chicken broth, or water; pork broth adds richness 1.5 tablespoons fish sauce, to season 1.5 tablespoons thin soy sauce, to season 0.25 cup tapioca starch or cornstarch, optional, for thickening; add more slurry if needed 1 cup water, to mix with the starch Pork meatballs 1 pound ground pork 4 cloves garlic, pounded into a paste 2 cilantro roots, or 3 tablespoons finely chopped stems 1 teaspoon white pepper powder, or 1/2 teaspoon whole white peppercorns, pounded 1 tablespoon oyster sauce 1 teaspoon thin soy sauce 1 tablespoon tapioca starch or cornstarch Toppings 1 head garlic, minced, for crispy fried garlic 1 cup neutral oil, for frying the garlic 6 eggs, soft-boiled or coddled ginger, thinly sliced green onions, sliced fresh cilantro, coarsely chopped, optional white pepper powder, to finish thin soy sauce or Maggi seasoning, to finish, optional
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1 Step 1: Fry the minced garlic in the oil over low heat until fragrant and light golden, then turn off the heat and let it darken to deep golden brown. Drain, reserving the garlic-infused oil for other cooking.2 Step 2: Rinse the broken rice until the water runs clear. Bring it and the broth to a gentle boil in a large pot, then reduce to medium-low and simmer, stirring often and scraping the bottom, for about 45 minutes to 1 hour, until the grains collapse into a creamy porridge. Add water as it thickens.3 Step 3: While the porridge simmers, pound the garlic, cilantro roots and white pepper into a paste. Mix it by hand with the ground pork, oyster sauce, thin soy sauce and tapioca starch until combined, then roll into meatballs about 1.5 inches wide.4 Step 4: Soft-boil the eggs: lower them into boiling water for 6 minutes, then move them to cold water. Alternatively, coddle them later in hot water for 10-15 minutes.5 Step 5: Stir the fish sauce and thin soy sauce into the porridge and season to taste. If it is still thin, whisk the tapioca starch with the water, add it while stirring, and simmer 2-3 minutes until thickened.6 Step 6: Lower the heat so the porridge bubbles gently. Drop in the meatballs one at a time and cook until they firm up and float to the top, about 5 minutes. Cook the meatballs through to 160°F (71°C), with no pink inside.7 Step 7: Ladle the porridge and meatballs into bowls. Top each with a soft-boiled egg, ginger, green onion, cilantro and crispy fried garlic, then finish with white pepper and a splash of soy sauce or Maggi to taste.getsaucepan.com/r/795229a7-c126-5af5-bae1-38d0e2b920d8
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