andrejthechef
ThailandBowlBreakfastDairy-free

Jok Moo

Thai jok moo: creamy jasmine rice porridge simmered in stock with peppery pork meatballs, a soft egg, ginger and scallion. A warm, comforting breakfast.

prep
20 min
cook
1 h 40 min
total
2 h
serves
4
level
easy
A deep bowl of thick white rice porridge with pork meatballs, a soft poached egg, shredded ginger, sliced scallion and white pepper

Jok is the Thai rice porridge, a thick cousin of Chinese congee that is sold at street stalls in the morning. Jok moo is the pork version: jasmine rice simmered in stock until the grains burst and the porridge turns creamy, with small pork meatballs poached right in the pot. At the table you add a soft egg, fresh ginger, scallion, white pepper, soy sauce and sometimes fried garlic.

The texture is the thing. Stir often and keep the heat low so the rice breaks down evenly without catching on the bottom. The meatballs are seasoned with white pepper, garlic and cilantro root, and kneaded until sticky so they hold together. Freezing the rice overnight is a shortcut that cracks the grains and speeds up the cooking.

Jok Moo is one of the best breakfasts from around the world.

method

  1. Rinse the rice in cold water until it runs nearly clear. If you have time, drain and freeze it overnight, which cracks the grains and shortens the cooking. Frozen rice goes straight into the pot.

  2. Bring the stock and water to a boil in a heavy pot. Stir in the rice and salt, reduce the heat to a low simmer and cook partially covered for 60 to 75 minutes, stirring every 5 to 10 minutes, until the grains have burst and the porridge is thick like loose oatmeal. Add a splash of hot water if it gets too thick.

  3. Meanwhile, mix the pork with the soy sauce, white pepper, garlic, cilantro stems and cornstarch. Knead the mixture with your hand for 2 minutes until sticky and cohesive.

  4. When the porridge is thick, pinch off pieces of the pork mixture about the size of a walnut and drop them in. Simmer for 5 to 6 minutes, until they are firm and cooked through. Season with fish sauce and more salt to taste.

  5. Poach the eggs: bring a shallow pan of water to a gentle simmer (small bubbles) and slip in the eggs one at a time. Cook for 3 minutes until the whites are just set and the yolks are runny. Lift out with a slotted spoon.

  6. Ladle the porridge and meatballs into four bowls, set a poached egg on top of each, and scatter with ginger, scallion and a pinch of white pepper. Serve with extra soy sauce or fish sauce at the table.

chef's tips

  • Make the porridge the night before and reheat it with a splash of stock, which thickens as it sits. Add the meatballs and eggs fresh.
  • Use a thin-bottomed pot and the porridge will catch. A heavy Dutch oven is ideal.
  • Fried garlic, a few drops of sesame oil and a spoonful of prik nam som (chilies in vinegar) are common at the table.
  • Cook the eggs through if serving to anyone pregnant, very young or elderly.