Jok Moo (Pork Rice Porridge)

Method

1. 1

   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.

2. 2

   Meanwhile knead the pork with the minced ginger, half the fish sauce and the white pepper, and roll into small meatballs.

3. 3

   Fry the sliced garlic in the oil until just golden; drain and keep the crispy garlic and its oil separately.

4. 4

   Drop the meatballs into the simmering porridge and cook 5 minutes, until they float and firm up.

5. 5

   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.

6. 6

   Top with ginger julienne, spring onion, cilantro, crispy garlic and a drop of its oil.