29min 4 ppl
Khao Tom Moo
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 27g
Carbs 40g
Fats 10g
About this dish
A lighter, brothier cousin of jok, built from already-steamed jasmine rice folded through a clear pork broth so the grains stay separate. Thinly sliced pork, preserved radish and ginger keep it simple and savoury.
Allergy Info
Gluten, Soya, Celery, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingerjulienned15 g
- Garlic clovesminced3
- Spring onionssliced3
Meat & Poultry
- Pork shoulderthinly sliced250 g
Tins & Jars
- Chicken stock1200 ml
- Preserved radishchopped20 g
Dried Goods
- Jasmine rice200 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Light soy sauce20 ml
- Sesame Oil5 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Cook the jasmine rice according to the packet instructions and set aside.
Approx. 15 minutes
2
Thinly slice the pork shoulder across the grain.
Approx. 8 minutes
3
Prepare the ginger, garlic, spring onions and preserved radish.
Approx. 8 minutes
4
Bring the chicken stock to the boil in a saucepan.
Approx. 3 minutes
5
Add the sliced pork and simmer for 4 minutes, checking with a meat thermometer that it reaches at least 63 degrees Celsius, until just cooked through.
Approx. 6 minutes
6
Stir in the cooked rice, light soy sauce and half the ginger and garlic, and simmer for 3 minutes to warm through, keeping the grains separate.
Approx. 6 minutes
7
Ladle into bowls and top with the preserved radish, spring onions, remaining ginger and garlic, white pepper and a drizzle of sesame oil.
Approx. 5 minutes
