Jok

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear. Put it in a medium pot with the water, sliced ginger, crushed garlic, and salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

   120 g jasmine rice1.5 litres water20 g ginger, sliced2 cloves garlic, lightly crushed1/2 tsp salt
2. 2

   While the rice comes up to heat, mix the pork mince with fish sauce, white pepper, and cornstarch until slightly sticky. This brief mixing helps the pork stay tender and form soft little clumps in the congee rather than turning crumbly.

   180 g pork mince2 tsp fish sauce1/4 tsp white pepper1 tsp cornstarch
3. 3

   Simmer the rice for 25 minutes, stirring often and scraping the bottom of the pot, especially in the last 10 minutes, until the grains break down and the mixture looks creamy. If it thickens too quickly, add a little more hot water. Remove and discard the ginger slices and garlic if you want a smoother finish.

4. 4

   Pinch off small pieces of the pork mixture and drop them directly into the simmering congee. Stir gently once, then cook for 4-5 minutes until the pork is just cooked through and no longer pink.

   180 g pork mince2 tsp fish sauce1/4 tsp white pepper1 tsp cornstarch
5. 5

   Crack in the eggs and poach them gently in the congee for 3-4 minutes for soft yolks, or longer if you prefer them firmer. For neat eggs, keep the heat low so the congee barely trembles rather than boils.

   2 large eggs
6. 6

   Ladle the jok into 2 bowls. Season each bowl with fish sauce and white pepper to taste, then top with sliced spring onion, crispy shallots, and julienned ginger. Serve hot.

   2 tsp fish sauce1/4 tsp white pepper2 stalks spring onion, thinly sliced20 g crispy shallots10 g ginger, finely julienned

Origin & History

Jok is Thailand's soft, comforting rice porridge, commonly eaten for breakfast and sold by street vendors as well as in family kitchens. It reflects Chinese influence on Thai cooking, especially in its use of minced pork, ginger, and simple savory seasonings. The Thai version is especially smooth and often served with an egg and crunchy toppings.