Jok Moo

Ingredients

• 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

1. 1

   Combine jasmine rice and water or stock in a pot and bring to a gentle simmer.

2. 2

   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.

3. 3

   Mix pork mince with garlic, white pepper, soy sauce, fish sauce and cornflour. Shape into small meatballs.

4. 4

   Lightly pan fry meatballs in oil until browned.

5. 5

   Add meatballs and the rendered fat into the porridge and simmer for 5 to 10 minutes until fully cooked.

6. 6

   Prepare soft boiled eggs by cooking for 6 minutes, then cooling in cold water before peeling.

7. 7

   Ladle jok into bowls and top with meatballs, ginger, spring onions, coriander and fried garlic.

8. 8

   Finish with soy sauce and white pepper to taste.