Jok (Thai rice porridge with ginger and meatballs)

One of the staples of Thai breakfasts: rice porridge of Chinese origin cooked to a creamy consistency, with small meatballs, fresh ginger and a soft egg. Easy on the stomach, good when you're unwell too.

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Method

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1. Rinse the rice, drain, then freeze overnight or crush slightly by hand; this helps it break down faster.
2. Bring the rice to the boil in the stock in a pot, then simmer over low heat, stirring occasionally, for 50-60 minutes, until it cooks down into a creamy, thick porridge. If it's too thick, thin it with water. ⏱ Timer: 50 min
3. Meanwhile, mix the minced pork with the soy sauce, fish sauce and white pepper, and shape into small balls with wet hands.
4. Add the balls to the porridge and cook for 6-8 minutes, until cooked through. ⏱ Timer: 6 min
5. Ladle into bowls; if using eggs, crack them into the hot porridge and leave for a few minutes before stirring, so they half-cook.
6. Serve sprinkled with ginger strips, spring onion, coriander, fried garlic and white pepper; everyone seasons their own with soy sauce or fish sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be made from leftover cooked rice: in that case 20-25 minutes of cooking is enough.
• Thickens on standing; thin it with stock or water when reheating.

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