Jok Moo

Ingredients

• 200 g Thai jasmine rice
• 2 litres pork or chicken stock
• 300 g minced pork
• 3 garlic cloves, finely chopped
• 1 coriander root, finely chopped
• 1 tbsp light soy sauce, plus more to serve
• 1/2 tsp ground white pepper, plus more to serve
• 1 tsp cornflour
• 4 eggs
• 40 g fresh ginger, cut into fine matchsticks
• 3 spring onions, sliced
• 1 handful coriander leaves
• 3 tbsp crisp fried garlic with its oil

Before you cook

• Pulse the rice in a blender in short bursts until roughly half the grains are broken, stopping well before it turns to flour.
• Rinse the broken rice once in cold water and drain it.
• Chop the garlic and coriander root very finely.
• Mix the minced pork with the chopped garlic, coriander root, soy sauce, white pepper and cornflour.
• Knead the pork mixture for 2 minutes, then roll it into small balls the size of a marble.
• Cut the ginger into hair-fine matchsticks and slice the spring onions.

Steps

1. Put the broken rice and the stock into a large heavy pot and bring it to a boil.
2. Lower the heat to a bare simmer and stir well to stop the rice sticking to the base.
3. Cook for 40 minutes, stirring every 5 minutes and scraping the bottom of the pot each time.
4. Check the texture: the grains should have burst and melted into a smooth, loose porridge that just coats a spoon.
5. Add a splash more hot stock if it has thickened past that point.
6. Drop the pork balls into the simmering porridge a few at a time so they do not clump together.
7. Simmer for 5 minutes, until the pork balls float and feel firm when pressed.
8. Taste and season with soy sauce and a generous hit of white pepper.
9. Ladle the porridge into four deep bowls.
10. Crack a raw egg into the centre of each bowl and let the heat of the porridge set it.
11. Top each bowl with ginger matchsticks, spring onion, coriander and a spoonful of fried garlic with its oil.
12. Put extra white pepper and soy sauce on the table for people to season their own.