Jok

Name: Jok
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 120 g jasmine rice; 1.2 L pork or chicken stock; 200 g minced pork; 1 tbsp soy sauce; ginger julienned; 1 soft egg — optional; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Jok is the comforting bowl of rice porridge that greets many Thai households at the breakfast table. It's a dish deeply rooted in Thai home cooking, where each family has their own touch, often passed down through generations. This version captures the essence of that tradition, with a focus on simplicity and communal enjoyment, setting the stage for a day filled with warmth and energy.

Creamy and savory, Jok envelops you with the rich aroma of jasmine rice simmered in pork or chicken stock. The minced pork and soy sauce blend seamlessly, offering a savory depth, while slivers of ginger cut through with their bright, peppery warmth. Topped with a soft egg, it's a harmonious balance, inviting you to season with fine sea salt to your own taste, ensuring each spoonful is a personal delight.

Ingredients

120 gjasmine rice
1.2 Lpork or chicken stock
200 gminced pork
1 tbspsoy sauce
gingerjulienned
1soft egg — optional
to tastefine sea salt

Method

Start by rinsing 120 g of jasmine rice under cold water until the water runs clear. This removes excess starch, preventing the porridge from becoming too sticky. Drain the rice well and set it aside.
In a large pot, bring 1.2 L of pork or chicken stock to a gentle simmer over medium heat. Add the rinsed jasmine rice to the pot. Stir occasionally to prevent the rice from sticking to the bottom.
While the rice simmers, prepare the minced pork. In a small bowl, mix 200 g of minced pork with 1 tbsp of soy sauce. This will season the pork and add depth to the porridge. Set aside.
Once the rice has started to soften and break apart, add the seasoned minced pork to the pot. Stir gently to separate the pork into small pieces, ensuring it cooks evenly. The pork should turn from pink to a light brown color, indicating it's cooked through.
Add julienned ginger to the pot, stirring it into the porridge. The ginger will infuse the porridge with its warm, spicy aroma, enhancing the overall flavor. Allow the porridge to continue simmering until it reaches a thick, creamy consistency, with the rice grains fully broken down.
Taste the porridge and add fine sea salt to your preference, stirring well to distribute the seasoning evenly. The porridge should have a balanced flavor, with the salt enhancing the natural taste of the stock and pork.
To serve, ladle the Jok into bowls and top each with a soft egg. The heat from the porridge will gently warm the egg, adding a rich, silky texture. Optionally, garnish with additional julienned ginger or a drizzle of soy sauce for extra flavor.