Thai Rice Porridge with Ginger-Scented Pork Meatballs

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Jok is a beloved Thai street-food breakfast – silky rice porridge topped with bouncy pork meatballs, blooming with warm ginger and finished with crispy fried garlic and a scattering of fresh herbs. This version uses hand-rolled pork meatballs seasoned with white pepper and soy, simmered until plump and juicy, then floated over creamy jasmine rice congee. A drizzle of sesame oil and a splash of fish sauce at the table bring the whole bowl to life.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 3 gSugar
• 30 gProtein
• 920 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the porridge

• 1 cup jasmine rice, rinsed until water runs clear
• 10 cups low-sodium chicken stock
• 1-inch piece fresh ginger, smashed
• 2 cloves garlic, smashed
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt

For the pork meatballs

• 1 lb (450 g) ground pork (about 20% fat)
• 1 tablespoon tapioca starch or cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon ground white pepper
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon water

For the crispy toppings and garnish

• 1/2 cup thinly sliced fresh ginger
• 6 cloves garlic, thinly sliced
• 1/4 cup vegetable oil
• 4 scallions, thinly sliced on the bias
• 1/4 cup chopped cilantro leaves
• 2 tablespoons store-bought crispy fried garlic
• Lime wedges, fish sauce, and white pepper, for serving

Directions

1. Rinse the jasmine rice in cold water until the water runs clear, then drain well; this helps the grains break down into a creamier porridge.
2. Heat the 1 tablespoon vegetable oil in a heavy pot over medium heat, add the smashed ginger and garlic, and cook for 1 minute until fragrant. Add the drained rice and stir to coat for 2 minutes, then pour in the chicken stock and salt. Bring to a boil, reduce heat to low, and simmer uncovered for 35-40 minutes, stirring occasionally and skimming any foam, until the rice breaks down into a thick, creamy porridge.
3. Meanwhile, make the pork meatballs by combining ground pork, tapioca starch, soy sauce, white pepper, grated ginger, minced garlic, sesame oil, and water in a bowl. Mix in one direction with chopsticks or a spoon until the mixture becomes sticky and cohesive, about 2-3 minutes.
4. Wet your hands and roll the pork mixture into small marble-sized balls, about 1 inch in diameter; you should get around 28-30 meatballs. Set them on a plate.
5. For the crispy ginger and garlic, heat the 1/4 cup vegetable oil in a small skillet over medium heat. Add the sliced ginger and garlic and fry, stirring constantly, until pale golden and crisp, about 3-4 minutes. Remove carefully with a slotted spoon and drain on paper towels; reserve the fragrant oil.
6. Bring a separate pot of water to a gentle simmer. Drop the meatballs in and cook for 5-6 minutes until they float and feel firm; do not boil vigorously or they will toughen. Remove with a slotted spoon and set aside.
7. Ladle the hot porridge into 4 deep bowls. Top each bowl with 6-7 meatballs, a generous spoonful of the crispy fried ginger and garlic (with a drizzle of the reserved oil), sliced scallions, cilantro, and a scattering of crispy fried garlic.
8. Serve immediately with lime wedges, fish sauce, and extra white pepper on the side so everyone can adjust seasoning to taste.

Cook’s Notes

• For an even creamier porridge, soak the rinsed rice in cold water for 30 minutes before cooking.
• Make the meatballs ahead and freeze them raw on a tray; they go straight from freezer to simmering water without thawing.
• The porridge thickens as it sits – loosen leftover jok with a splash of hot stock or water when reheating.
• For an authentic breakfast experience, serve with Chinese crullers (pa-tong-go) alongside for dipping into the porridge.
• If fried garlic is unavailable at the store, the ginger-garlic crunch from the topping step does double duty and tastes great.

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