Jok Moo Sai Kai — Silky Thai Pork Ball Congee
Thailand's ultimate comfort breakfast, a silky, slow-simmered rice porridge loaded with hand-rolled pork balls, a soft-cooked egg, and crispy fried garlic. The ginger-infused broth warms you from the inside out while fresh cilantro and a crack of white pepper bring it all together in one soul-soothing bowl.
Ingredients
- 1 cup jasmine rice, rinsed
- 6 cups chicken or pork stock
- 2 cups water
- 1-inch knob fresh ginger, peeled and sliced into coins
+ 11 more ingredients
Instructions
Bring the stock and water to a boil in a large pot. Add the rice and ginger coins, reduce to a gentle simmer, and cook for 30-35 minutes, stirring occasionally to prevent sticking, until the rice has broken down into a creamy porridge.
While the congee simmers, prepare the pork balls by combining ground pork, 1 tablespoon soy sauce, minced garlic, and half the white pepper in a bowl. Mix thoroughly and roll into small balls about the size of a large marble.
Season the congee with fish sauce, remaining soy sauce, and remaining white pepper. Taste and adjust seasoning.
Drop the pork balls into the simmering congee one at a time. Cook for 6-8 minutes until the pork balls float and are cooked through.
Crack the eggs directly into the congee, one at a time, spacing them apart. Cover and cook for 2-3 minutes for soft, jammy yolks.
Ladle the congee into deep bowls, making sure each gets an egg and several pork balls. Top with fried garlic, sliced green onion, cilantro, and extra sliced ginger.
Nutrition Estimate
Per serving • Estimated by Blinner AI