Thai Jok (Rice Porridge)

Method

1. 1

   Rinse the rice

   Rinse the rice under cold water for 1 minute, stirring gently, then drain well.

2. 2

   Simmer the rice

   Bring the rice and chicken stock to a boil over high heat, about 5 minutes. Reduce to low, cover partly and simmer for 45 minutes.

3. 3

   Stir the porridge

   Stir every 10 minutes, scraping the bottom. It is ready when the grains have broken down and the porridge is thick and creamy.

4. 4

   Season the pork

   While the rice cooks, mix the pork mince with the light soy sauce, fish sauce and white pepper for 1 minute. Leave it to season while you prepare the other toppings.

5. 5

   Cook the garlic

   Heat the vegetable oil in a small frying pan over medium heat for 30 seconds. Add the garlic and cook for 1 to 2 minutes, stirring, until golden and fragrant. Set aside.

6. 6

   Simmer the porridge

   Bring the porridge to a gentle simmer over low heat, about 2 minutes. Add a splash of water if it gets too thick.

7. 7

   Cook the pork

   Pinch the seasoned pork into small balls and drop them into the porridge. Cook for 6 to 8 minutes, gently stirring, until the pork reaches 71°C (160°F) and no pink remains.

8. 8

   Serve

   Ladle the hot jok into bowls over low heat, about 1 minute. Top with the fried garlic, ginger, spring onion and coriander, then serve with lime wedges.

Tips

• Scrape the bottom of the pan when stirring to stop the rice catching.
• Watch the garlic closely as it cooks, since it can turn bitter if it browns too far.
• Keep the pork pieces small so they cook through in the porridge.
• Add water a little at a time if the porridge becomes thicker than you like.

Swaps

• Use chicken mince instead of pork mince.
• Use finely chopped chives instead of spring onion.
• Use lemon wedges instead of lime wedges.

Storing

Refrigerate leftovers in a covered container for up to 3 days, then reheat gently with a splash of water or stock.