Jok Moo
Thai Rice Porridge With Pork Meatballs And Coddled Egg
This is a classic Thai breakfast dish—a warm, savory bowl of jasmine rice porridge, pork meatballs and a cracked egg stirred in. It is the way many Thais start their day. Plus, it’s a great recipe for using up any leftover jasmine rice.
Ingredients
Pork Meatballs
- 8 oz 226 g ground pork
- 1 tsp fish sauce
- 1 tsp msg
- ½ tsp white sugar
- Heavy pinch white pepper
Rice Porridge
- 6 cups 1.4 L chicken stock
- 1 tsp Chinese chicken powder
- 3 cups 600 g cooked jasmine rice
- 1 tbsp 15 ml fish sauce
- 2 tbsp 30 ml Thai soybean sauce
- Pinch kosher salt
- Pinch white pepper
- 4 eggs
Garnish
- 3 scallions sliced
- ½ bunch cilantro
- Store-bought fried garlic
- 1 tbsp 6 g ginger, fine julienne
Instructions
- To make the pork meatballs, mix all the ingredients in a medium bowl for about 2 minutes, until the meat feels sticky.
- To make the rice porridge, bring the chicken stock to a boil and stir in the Chinese chicken powder until dissolved.
- Scoop the pork mixture into 1-ounce (30-g) balls and drop right into the boiling broth.
- Cook for a few minutes, until they are firm to the touch, float and are cooked through.
- Remove the pork meatballs and reserve until ready to serve.
- Now, reduce the broth to a medium simmer.
- Add the cooked rice, bring it back to a simmer, cover and cook for 10 to 15 minutes, until it becomes a porridge but the grains are still separate and identifiable.
- It should look like light oatmeal.
- Season with the fish sauce, Thai soybean sauce, salt and white pepper.
- Taste and adjust seasonings as needed.
- To serve, ladle a piping hot portion (about 1¼ cups [300 ml]) into each of the four bowls.
- Crack a raw egg into each bowl, top with the meatballs and then garnish with scallions, cilantro leaves, fried garlic and ginger threads.
- The egg will start to coddle and cook as you stir it into the porridge.
