John Chantarasak, AngloThai
Jok, or rice porridge, is a hugely popular comfort dish in Thailand that’s eaten at any time of the day to cure sickness and, in some cases, extreme hangovers. Although the name ‘rice porridge’ can sound dull, in fact the dish is packed full of flavour and is incredibly moreish. Broken rice is the by-product of the rice milling process. These shattered or broken grains are unfit for use as steamed rice, as the grains will leach their starch, making a gluey mass. But that’s perfect for making jok. You can make your own broken rice grains at home by gently grinding the required amount of jasmine rice with a pestle and mortar or quickly pulsing in a food processor. anglothai.co.uk
Jok Thai porridge
SERVES 2 | PREP 15 MINS | COOK 45 MINS | EASY | LC
1 tbsp chopped coriander stems, plus 2 tbsp chopped leaves to serve
3 garlic cloves, roughly chopped
½ tsp white pepper
2½ tbsp light soy sauce
80g pork mince
125g broken rice (or jasmine rice that has been pulsed in a food processor so the grains shatter)
½ tsp oyster sauce
1 tsp caster sugar
2 tbsp thinly shredded ginger
2 tbsp thinly sliced spring onion
2 eggs
1 Bring 1 litre of water to the boil in a large pan, then reduce to a simmer. Using a pestle and mortar, pound the coriander stems, garlic, white pepper and a pinch of salt into a smooth paste – or do this in a mini food processor. Add ½ tbsp of light soy sauce and stir to combine. In a large bowl, thoroughly combine the mince with the garlic mixture. Pinch the mixture into 2cm balls, then drop these into the water and cook until they float to the surface and are firm and slightly bouncy – this indicates they are cooked through. Remove to a bowl using a slotted spoon and set aside.
2 In the same pan, bring the poaching water to the boil. Add the broken rice, stirring to prevent it sticking. Reduce the heat to the lowest possible setting, then cover and simmer for 30 mins, stirring occasionally, until the rice resembles porridge. You may need to add water as it cooks to reach your desired thickness.
3 Add the remaining soy sauce, the oyster sauce and sugar. Taste for seasoning. Add the pork balls to the rice porridge, along with the shredded ginger and spring onions. Crack the eggs into the rice porridge and simmer gently for a minute to slightly set the eggs. Stir to fold the eggs through, then serve immediately, sprinkled with the coriander leaves.
PER SERVING 425 kcals | fat 9.6G saturates 3G | carbs 63.6G | sugars 5.6G fibre 1.1G | protein 20.4G | salt 3G