Jok (Rice Congee)

Name: Jok (Rice Congee)
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup Jasmine Rice; 2 l Unsalted Chicken Stock; 400g Ground Pork; 3 cloves of Garlic, finely minced; 1/2 tsp Ground White Pepper; 1 tbsp Light Soy Sauce; 1 tbsp Fish Sauce; 1/2 tsp Sugar; 2 tbsp Fresh Ginger, julienned; 3 Scallions, thinly sliced; 1 bunch of Cilantro, roughly chopped; 2 tbsp Fried Garlic in Oil, with some oil; 1 1/2 tbsp Fish Sauce, to taste; 1/4 tsp Ground White Pepper, to taste; 3 Eggs, optional, cracked into hot jok to poach; 1 1/2 Pa Thong Kos, cut, optional

Jok (rice congee) is a silky, comforting porridge that’s slowly simmered until the rice collapses into a creamy bowl of warmth. This version folds in savory seasoned ground pork and bright aromatics like ginger and scallions, finished with fragrant fried garlic oil and crisp pa thong ko for contrast.

Jok (rice congee) is a silky, comforting porridge that’s slowly simmered until the rice collapses into a creamy bowl of warmth. Th... Show more

Traditional Thai Recipe

Health Grade

C- · Balanced

Time

1 hr10 min

Price

3,20 €

Calories

648 kcal

easy

one pot

high protein

low carb

Method

Prep the rice and toppings

Rinse the Jasmine Rice under cold water in a sieve or bowl, swirling it a few times until the water runs mostly clear. While it drains, peel and thinly julienne the Fresh Ginger, thinly slice the Scallion, and roughly chop the Cilantro so your toppings are ready to go.

Make the meatballs

In a bowl, combine the Ground Pork with the finely minced Garlic, Ground White Pepper, Light Soy Sauce, Fish Sauce, and Sugar. Mix with a spoon or your hand just until everything is evenly combined and the mixture turns tacky, then roll it into small meatballs, about 1 tablespoon each, and set them on a plate.

Cook the congee

Add the rinsed rice and the Unsalted Chicken Stock to a pot and bring it to a boil over medium-high heat. Lower the heat and simmer for 35 minutes, stirring every few minutes so the rice doesn't stick and starts to break down. Drop in the meatballs and keep the congee at a gentle simmer for 8 minutes more, stirring carefully, until the pork is cooked through and the porridge looks thick and creamy.

Finish and serve

Ladle the jok into bowls, then if you want the egg topping, crack an Egg into any bowl you're finishing and cover it with a small plate for 3 minutes until the white just sets. Top with the ginger, scallions, cilantro, and spoonfuls of Fried Garlic in Oil, then season with fish sauce and white pepper to taste. Serve immediately with Pa Thong Ko on the side, breaking it into bite-size pieces if needed.