Lao Sticky Rice Pork Porridge

Be the first to rate

(No Ratings Yet)

Loading...

A warming Laotian breakfast porridge made with glutinous rice simmered in savory broth with seasoned pork, garlic, and fresh herbs. Served with classic toppings like crispy fried garlic, cilantro, and a squeeze of lime for a deeply comforting bowl.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 2 gSugar
• 18 gProtein
• 780 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the pork and aromatics

• 8 oz ground pork
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 1 tbsp vegetable oil
• 1 tsp fish sauce
• 1/2 tsp ground white pepper

For the porridge

• 1 cup uncooked glutinous (sticky) rice
• 6 cups chicken or pork broth
• 1 stalk lemongrass, lightly smashed
• 2 slices fresh ginger
• 1 tsp salt

For the garnishes

• 1/4 cup fried garlic (store-bought or homemade)
• 1/2 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 1 lime, cut into wedges
• Thai chili sauce or fresh bird's eye chilies, to taste

Directions

1. Rinse the sticky rice in cold water 2-3 times until the water runs mostly clear, then drain well.
2. Heat the vegetable oil in a heavy pot over medium heat. Add the shallots and cook for 2 minutes until softened, then add the garlic and stir for 30 seconds until fragrant.
3. Add the ground pork to the pot, breaking it apart with a spoon. Season with fish sauce and white pepper, and cook for 4-5 minutes until the pork is lightly browned.
4. Stir in the rinsed sticky rice, coating it in the pork mixture for about 1 minute, then pour in the broth and add the lemongrass and ginger slices.
5. Bring the mixture to a boil, reduce the heat to low, and simmer uncovered for 18-20 minutes, stirring occasionally to prevent sticking, until the rice breaks down and the porridge reaches a thick, creamy consistency.
6. Remove and discard the lemongrass and ginger slices, then taste and adjust salt as needed.
7. Ladle the porridge into bowls and top generously with fried garlic, fresh cilantro, and green onions.
8. Serve immediately with lime wedges and chili sauce or fresh chilies on the side for each person to customize.

Cook’s Notes

• For a thinner porridge, add an extra cup of hot broth at the end and stir until smooth.
• Toast the rice dry in the pot for 1-2 minutes before adding liquid to deepen the nutty flavor.
• Substitute ground chicken or finely chopped shrimp for the pork if preferred.
• Make your own fried garlic by simmering sliced garlic in oil over low heat until pale golden, then draining.
• This porridge thickens as it sits, so add a splash of hot water when reheating leftovers.

You might also like

Asian

Lao-Style Grilled Fish in Banana Leaves

Asian

Lao Hand-Pulled Rice Noodle Soup

Asian

Lao Green Papaya Salad with Padaek and Smoked Catfish

Asian

Lao Grilled Sticky Rice Cakes on Skewers