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| A cheerful jok vendor in Chiang Mai |
I start here with a fairly basic recipe - rice porridge with pork meatballs. I adapted a number of recipes to get what we thought was the right blend of flavors, and really like this process, which I think I will stick with as my basic method and adapt some of the ratios and times in the future. It is probably the fastest way to get this done from start to finish, and adds layers of flavor at the right times. Hopefully you will enjoy this Thai treat, and spread it further around the globe. Make sure you get the two or three crucial ingredients for this - broken rice, white pepper, and Maggi seasoning.
Thai Rice Congee with Pork (Jok Moo)
Modified heavily from Thaifoodstyle by my recollections of Thailand
Serves 4
- 1 cup broken jasmine rice
- 2 cubes chicken bouillon, or 1 quart pork stock
- 2 quarts water, or 1 quart if using pork stock
- 2 cilantro roots, or 10-15 stems
- ½ lb ground pork
- 1 tbsp cilantro leaves, chopped finely
- 1 tsp cornstarch
- 3 tbsp fish sauce, divided
- 2.5 tbsp soy sauce, divided
- 1 tsp ground white pepper
- 2 tbsp Thai cilantro, finely sliced (optional)
- 2 spring onions, green part only, finely julienned
- 1/2 cup ginger, julienned, or baby ginger strips in brine
- 1 medium shallot
- 1/2 cup canola oil
- 4 eggs (optional)
- White pepper, for plating
- Maggi sauce or Bragg's Liquid Amino, for plating
Start by bringing 1 quart of water to boil with 1 chicken bouillon cube, or 1 quart pork stock, with 1 cup of broken rice. Reduce heat to a simmer and allow to cook for 30 minutes, stirring periodically.
Once the rice is boiling, make the meatball mixture: season ground pork with chopped cilantro leaf, 1 tbsp fish sauce, ½ tbsp. soy sauce, cornstarch, and ground white pepper and mix well. Allow to marinate for at least a few minutes, then form into small meatballs appx 0.75 - 1” in diameter.
To cook the meatballs, boil 1 quart water on medium-high heat and add coriander root. When the water is boiling, add 1 cube chicken bouillon, allow to fully dissolve, and boil meatballs until they float, appx 2 minutes. Remove with a slotted spoon to a plate, and add remaining 2 tbsp soy sauce and 2 tbsp fish sauce. Let boil for 5 minutes, then keep on a bare simmer.
At this point, the rice in the other pot should have absorbed most of the liquid. Add 2-3 cups of the boiled pork cooking liquid and stir to incorporate. Allow rice to cook to a soupy consistency, appx 60-75 minutes. If rice mixture isn’t thin enough, add more of remaining meatball cooking liquid. If including, fry the shallots in hot canola oil until crispy, 1-2 minutes, and allow to drain on a paper towel.
If including eggs, crack them into the boiling rice mixture towards the end and let them sit, undisturbed, for up to 8 minutes. A runny egg will only take 4 minutes. Alternatively, use my new favorite trick of soft cooking the eggs in a sous vide setup. I'm still dialing in the numbers, but so far it's landing on 145 deg F for 45-60 minutes.
To serve, ladle into bowls sprinkled with spring onion (finely sliced), shredded ginger, and ground white pepper. Plate with Maggi sauce or Bragg's Liquid Amino tableside.
If you want to get more exotic with this, go ahead and add the some fried shallots, crispy fried noodles, and cilantro leaves (regular or Thai variety). These are all nice additions. And for some reason, they like to eat this with fried bread alongside, so consider either some Navajo fry bread or just some plain donuts. There, don't you feel multicultural now?
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| The current build as of June, 2016 - sous vide poached egg, fried shallots hiding behind the cilantro somewhere. |
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