Thai
Jok Moo
A comforting Thai rice porridge simmered until silky, with tender seasoned pork balls, soft egg, ginger, and fresh herbs. It is the kind of bowl often eaten for breakfast, finished with white pepper and a little fried garlic.
Watch it madePailin's Kitchen · 15:01
Ingredients
- Jasmine rice1/2 cup
- Pork or chicken stock5 cups
- Ground pork200g
- Coriander roots, finely chopped2 roots
- Garlic cloves, finely chopped2
- White pepper1 tsp
- Fish sauce1 tbsp
- Light soy sauce1 tbsp
- Oyster sauce1 tsp
- Eggs2
- Fresh ginger, julienned2 tbsp
- Spring onions, thinly sliced2
- Cilantro leaves2 tbsp
- Fried garlic with a little garlic oil2 tsp
- Thai seasoning vinegar or extra fish sauceto serve
Method
- Rinse the jasmine rice once, drain well, then pound or pulse it briefly until the grains are cracked but not powdered.
- Pound the coriander roots, garlic, and 1/2 teaspoon white pepper into a rough paste.
- Mix the ground pork with the paste, fish sauce, light soy sauce, and oyster sauce, then knead for 1 minute until slightly sticky.
- Bring the stock to a boil in a heavy pot, then stir in the cracked rice.
- Lower the heat and simmer uncovered for 35 to 40 minutes, stirring often, until the rice breaks down into a thick, smooth porridge.
- Wet your hands or use two spoons to form small pork balls, then drop them gently into the simmering porridge.
- Cook for 6 to 8 minutes, stirring carefully, until the pork balls are cooked through and the jok is silky; add a splash of hot water if it becomes too thick.
- Taste and adjust with a little fish sauce if needed.
- Crack one egg into each serving bowl, ladle the boiling hot jok over the eggs, then cover for 2 minutes so the eggs set softly.
- Top with ginger, spring onions, cilantro, fried garlic with garlic oil, and the remaining white pepper.
- Serve hot with Thai seasoning vinegar or extra fish sauce on the side.
Common questions
Can I substitute the pork with chicken or make this vegetarian?
Yes. Use ground chicken for a lighter version; it cooks a little faster, so check early. For vegetarian jok, use vegetable stock and mushroom seasoning, then replace pork with finely chopped mushrooms, tofu, or plant-based mince.
How long does it take for the rice to break down properly?
Expect 35 to 40 minutes at a gentle simmer after adding the cracked rice. Stir often so it doesn’t stick. If the porridge is still grainy, keep cooking a little longer and add hot water as needed.
What are the most common mistakes when making jok moo?
The biggest mistakes are not cracking the rice enough, boiling too hard, and stirring too little, which can cause sticking or a gluey texture. Also avoid adding the pork balls too early; the porridge should already be thick and smooth.
How do I store and reheat leftovers without ruining the texture?
Store the porridge and pork separately if possible, in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water or stock, stirring often. Add the egg and fresh toppings only when serving.
What’s the best way to serve jok moo for the right texture and flavor?
Serve it very hot in deep bowls, with a raw egg stirred in right before eating so it cooks from the heat. Finish with ginger, spring onions, cilantro, fried garlic, and a little garlic oil for aroma and richness.