Thai Jok Rice Porridge

Ingredients

• jasmine rice3/4 cup
• low-sodium chicken stock8 cups
• ground pork250 g
• fish sauce2 tbsp, plus more to taste
• white pepper1/2 tsp
• fresh ginger2-inch piece, julienned
• garlic cloves3, minced
• large eggs4
• scallions3, thinly sliced
• cilantrosmall handful, chopped
• neutral oil1 tbsp
• crispy fried garlicto finish (optional)

Steps

1. 1

   Rinse and prepare the rice.

   Rinse the rice until the water runs clear, then drain. For faster breakdown, smash the grains lightly in a mortar or pulse briefly in a blender.

2. 2

   Cook rice and stock to porridge.

   Combine the rice and stock in a heavy pot. Bring to a boil, then lower to a steady simmer, stirring often, until the grains break down into a thick, creamy porridge, about 40 minutes.

3. 3

   Make pork meatballs.

   Meanwhile, mix the pork with 1 tbsp fish sauce, the white pepper, and half the minced garlic. Roll into small bite-sized meatballs.

4. 4

   Fry garlic until golden.

   In a small skillet, warm the oil and fry the remaining garlic until just golden, about 1 minute. Scrape into a small bowl.

5. 5

   Cook pork meatballs in porridge.

   Slip the pork meatballs into the simmering porridge and cook until firm and cooked through, about 5 minutes. Season with the remaining fish sauce.

6. 6

   Serve with egg and toppings.

   Ladle into bowls. Crack a raw egg into each hot bowl, then top with ginger, scallion, cilantro, fried garlic, and a drizzle of the garlic oil. Stir at the table so the residual heat sets the yolk.