Description
Thai pork congee made with jasmine rice, minced pork, ginger, garlic and soft egg for a comforting street food breakfast.
Ingredients
Units Scale
Porridge
- 1 cup jasmine rice
- 8 cups water or light chicken stock
- 1 thumb ginger, julienned
- 2 stalks spring onions, sliced
- fried garlic or shallots, to serve
- fresh coriander, to serve
- soft boiled eggs (6 minute eggs), to serve
- soy sauce, to taste
- white pepper, to taste
- 600 g pork mince
- 6 cloves garlic, minced
- 2 tsp white pepper
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp cornflour (optional)
- 1 tbsp oil
Instructions
- Combine jasmine rice and water or stock in a pot and bring to a gentle simmer.
- Cook slowly over low heat for 30 to 40 minutes, stirring occasionally until the rice breaks down into a thick porridge. Add more water if needed.
- Mix pork mince with garlic, white pepper, soy sauce, fish sauce and cornflour. Shape into small meatballs.
- Lightly pan fry meatballs in oil until browned.
- Add meatballs and the rendered fat into the porridge and simmer for 5 to 10 minutes until fully cooked.
- Prepare soft boiled eggs by cooking for 6 minutes, then cooling in cold water before peeling.
- Ladle jok into bowls and top with meatballs, ginger, spring onions, coriander and fried garlic.
- Finish with soy sauce and white pepper to taste.