28min 4 ppl
Jok Moo
68 minutes
4 people
Hardover 60 min or 12+ steps
68 min · 8 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 30g
Carbs 45g
Fats 14g
About this dish
Thailand's favourite breakfast porridge: jasmine rice simmered down to a smooth, savoury congee, topped with minced pork meatballs, a soft egg, ginger and spring onion. Comfort food that comes together in under an hour.
Allergy Info
Gluten, Eggs, Soya, Celery, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingerjulienned20 g
- Garlic clovesminced3
- Spring onionssliced4
Meat & Poultry
- Minced pork300 g
Dairy & Eggs
- Eggs4
Tins & Jars
- Chicken stock1800 ml
Dried Goods
- Jasmine ricewell rinsed150 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Light soy sauce30 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Mixing bowl
- Meat thermometer
- Ladle
Method
1
Rinse the jasmine rice until the water runs clear.
Approx. 5 minutes
2
Mix the minced pork with a little of the light soy sauce and white pepper and shape into small meatballs.
Approx. 10 minutes
3
Peel and julienne the ginger, mince the garlic, and slice the spring onions.
Approx. 8 minutes
4
Bring the chicken stock to the boil in a large saucepan, add the rinsed rice, and simmer, stirring every few minutes, for 25 minutes until it breaks down into a thick, smooth porridge.
Approx. 25 minutes
5
Drop the pork meatballs into the porridge and simmer for 6 minutes, checking with a meat thermometer that they reach 71 degrees Celsius all the way through.
Approx. 8 minutes
6
Crack the eggs into the porridge one at a time and poach gently for 3 minutes until the whites are just set.
Approx. 5 minutes
7
Stir in the remaining light soy sauce and season with white pepper.
Approx. 3 minutes
8
Ladle into bowls and top with the ginger, spring onions and a drizzle of sesame oil.
Approx. 4 minutes
