🇹🇭 ThailandCatalog recipe
Silky rice porridge with ginger, seasoned pork meatballs and a barely-set egg — Thailand's gentle morning ritual.
For 4 servings.
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Simmer the rice in the stock, stirring often, until the grains burst and collapse into a thick porridge, about 30 minutes.
💡 Whisking hard in the last minutes breaks the rice down to the classic velvet texture.
Meanwhile knead the pork with the minced ginger, half the fish sauce and the white pepper, and roll into small meatballs.
Fry the sliced garlic in the oil until just golden; drain and keep the crispy garlic and its oil separately.
Drop the meatballs into the simmering porridge and cook 5 minutes, until they float and firm up.
Season with the remaining fish sauce, then crack an egg into each serving bowl and ladle the scalding porridge straight over so it sets softly.
💡 The porridge must be piping hot to coddle the egg — ladle from a rolling simmer.
Top with ginger julienne, spring onion, cilantro, crispy garlic and a drop of its oil.
Jok arrived with Chinese immigrants and became a fixture of Thai mornings, sold from dawn carts whose porridge has often simmered since the small hours. Ginger, white pepper and a coddled egg turn plain rice into the breakfast Thais crave after a late night.
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