Jok

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For an even silkier jok, lightly pulse the rinsed rice in a blender for a few seconds before cooking.
• •Keep the simmer gentle and stir regularly; vigorous boiling can make the congee catch on the bottom.
• •A small splash of extra hot water at the end loosens the texture if the jok thickens while standing.
• •Common Thai table additions include extra fish sauce, white pepper, chilli vinegar, or a few drops of sesame oil, though sesame oil is optional and not included here.

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