Morning Comfort Jok

Rinse jasmine rice until the water runs clear, then drain well.

Bring the stock to a rolling boil in a large pot over high heat.

Add the rice, stir once, then reduce heat to medium-low and simmer uncovered for 35-40 minutes, stirring every 10 minutes to prevent sticking, until the rice has broken down into a thick porridge.

While the porridge simmers, mix the ground pork with soy sauce, half the white pepper, and a pinch of salt. Roll into small meatballs about 1 inch in diameter.

Season the porridge with fish sauce and remaining white pepper. Drop the meatballs gently into the simmering porridge and cook for 8-10 minutes until cooked through.

Crack eggs directly into the porridge for the last 3 minutes, letting them poach softly in the hot broth.

Fry garlic slices in vegetable oil until golden and crispy, then drain on paper towels.

Ladle the jok into deep bowls, making sure each bowl gets an egg and several meatballs. Top with julienned ginger, fried garlic, green onions, cilantro, and crispy wonton strips. Serve with sriracha on the side.