← Nouns Cooking · Thai

Ingredients

• 150 g jasmine rice, broken or lightly crushed, rinsed
• 2 l light chicken stock or water
• 3 slices Ginger
• 250 g Minced pork
• 2 cloves Garlic, finely chopped
• 1 tbsp light soy sauce
• ¼ tsp ground white pepper
• 1 tbsp Fish sauce
• 1 tbsp light soy sauce
• 4 eggs (soft-boiled, or very fresh raw eggs)
• 2 tbsp fresh ginger, cut into fine matchsticks
• 2 Spring onion, thinly sliced
• 1 handful Coriander (cilantro)
• 2 tbsp fried garlic or crispy shallots (optional)

Method

1. Put the rice, stock and ginger slices in a large pot and bring to the boil. Lower the heat and simmer, partly covered, for 50–60 min, stirring often (especially towards the end) so it does not catch, until the grains break down into a smooth, thick porridge. Add more hot water if it gets too stiff.
2. Mix the pork with the garlic, soy sauce and pepper. Roll it into small balls with wet hands.
3. Drop the pork balls into the simmering porridge and cook for 4–5 min, until they are cooked through.
4. Season the jok with the fish sauce and soy sauce to taste and pick out the ginger slices.
5. Ladle into bowls and add an egg to each: a peeled soft-boiled egg, or crack a raw egg into the bottom of the bowl and pour the boiling jok over so it gently poaches. Top with ginger matchsticks, spring onion, coriander, fried garlic and plenty of white pepper.

Tips

• Freezing the rinsed rice overnight first helps it break down faster, cutting the cooking time to about 30 minutes.
• The raw-egg method only lightly cooks the egg; use soft-boiled eggs for children, pregnant guests or anyone vulnerable.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Simply Suwanee Marion's Kitchen