Jok Thai Pork Rice Porridge
Begin your morning with a bowl of Thai Jok, a warm and flavorful rice congee beloved by Thai people and a staple in Thai cuisine. This traditional breakfast food is comforting and incredibly versatile, offering endless ways to customize based on your choice of meat and personal preference.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked broken rice or Jasmine rice.
- 10 cups water or unsalted or lightly salted chicken stock/broth
- 3 tablespoons Golden Mountain seasoning sauce. Using Maggy sauce as a substitute is fine.
- 2 tablespoons fish sauce
- 1 teaspoon salt
- Half of the Samgler Paste (about 1.5 tablespoons). See below.
- 8 cloves garlic
- 1 teaspoon cilantro stems (or 1 coriander root),
- 1 teaspoon white peppercorns. Add more or use less as preferred.
- 1/2 pound ground pork. Use ground chicken, turkey, beef, or shrimp to suit your preference.
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon Golden Mountain seasoning sauce. Or use Maggi sauce.
- Fried garlic and garlic oil, green onions, cilantro, fresh ginger, ground white pepper, chili vinegar-Prik Nam Som, or chili flakes.
- Coddled Egg: A gently cooked egg with a soft white and slightly runny yolk, adding creamy protein to the congee. If coddling isn’t your style, a soft-boiled egg works just as well.
Instructions
- 1
Cook the Rice. Combine broken rice, water or broth, and salt in a large pot or soup pot. Bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes, stirring occasionally to prevent sticking. For jasmine rice, cook for an extra 10-12 minutes to soften the rice grains into a porridge consistency or coarse puree. Note. Rice the rice 3-4 times to remove some of the starchiness.
- 2
. Pound garlic, cilantro stems, and white peppercorns into a rough paste using a mortar and pestle. If using pre-ground peppercorns, mix everything in a small plastic bag or a small condiment bowl.
- 3
. Combine ground pork, half of the Sam Gler seasoning paste from step 1, fish sauce, oyster sauce, and salt in a medium bowl. Mix until smooth. You can use a food processor to make a finer dumpling mixture. Scoop teaspoons of the pork mixture into your palms and roll into meatballs. For less effort, roll into larger pieces.
- 4
. Add the meatballs to the pot and season with the rest of the Sam Gler paste (step 1), fish sauce, oyster sauce, and Golden Mountain seasoning sauce (or soy sauce). Simmer for another 10 minutes, checking the liquid and adding more water if needed to maintain the consistency.