Jok (Thai Rice Porridge)

🛒 Ingredients

• Jasmine Rice, uncooked 50 g · 180 kcal
• Ground Pork, lean 70 g · 170 kcal
• Chicken Broth 300 g · 30 kcal
• Egg, large 50 g · 70 kcal
• Fresh Ginger, julienned 5 g · 4 kcal
• Green Onions (Scallions), chopped 5 g · 2 kcal
• Fish Sauce 10 g · 5 kcal
• Light Soy Sauce 10 g · 7 kcal
• Garlic, minced 5 g · 7 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Rinse the jasmine rice thoroughly until the water runs clear, then soak it in water for at least 30 minutes. Drain the rice and set aside.
2. In a large pot, combine the drained rice and chicken broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for 40-50 minutes, stirring occasionally to prevent sticking.
3. While the porridge is simmering, heat vegetable oil in a small pan over medium heat. Fry the minced garlic until golden and crispy, then remove with a slotted spoon and set aside.
4. In the same pan with residual oil, add the ground pork. Break it apart and cook until browned, then season with fish sauce and soy sauce. Cook for a few more minutes until the pork is fully cooked.
5. Once the porridge has reached a thick, creamy consistency and the rice grains have broken down, ladle it into serving bowls.
6. Top each bowl of Jok with a portion of the cooked ground pork, a soft-boiled egg (or raw, if preferred), julienned fresh ginger, chopped green onions, and the crispy fried garlic. Serve immediately.