JOK MOO (THAI PORK AND RICE PORRIDGE)

Jok Moo (Thai Pork and Rice Porridge) is a classic Thai comfort food. Jok means rice porridge and moo means pork or pig. Don’t ask me why moo is not beef or cow. Sometime things get lost in translation. ha!

One thing about Bangkokian is our unabashed enthusiasm for eating (look at me duh!) and food can be found everywhere, 24-7, from street food to fancy Michelin starred restaurants. We even have Michelin starred street food. The food scene in Bangkok involves a varieties of food and not just Thai food. We have Japanese, Italian, Chinese, Vietnamese, Irish, English, Indian… everything really. Many restaurants and street stalls specialize in one specific thing. One might specialize in different kinds of noodles or slow-braised pork leg and others in Hainanese chicken rice or Pad Thai. And yes, there are shops that specialize in Jok Moo.

Why do I love Jok Moo? This thick flavorful rice broth with garlic peppery pork balls is very comforting and it’s the kind of food that I call “non-pretentious”. Personally, I also believe it can cure a cold, flu, headache, stomach cramps, and even heal wisdom teeth surgery wounds.

Here I am happily eating fried dough with Jok Moo in my hood back in Bangkok. 🙂

When I feel under the weather or feel like I have a cold coming on, I crave Jok Moo. Since there’s no Jok Moo joints where we live here in the Midwest USA, I came up with my own. Let me walk you through.

Let’s cook some food!

First, make crispy fried garlic. Cook minced garlic (3 cloves) in vegetable oil until golden brown and crispy. Set aside.

Heat up chicken stock in a large pot over medium heat. Rinse the Jasmin rice in a mesh strainer under cold water.

Transfer the rice into the stock pot. Homemade Chicken Stock is the best, but store bought is totally fine.

Bring it to a boil and cook until the rice is soft and broken down into a porridge, about 45-50 minutes.

While the porridge is cooking, in a medium bowl, combine the ground pork, the rest of minced garlic, Golden Mountain Seasoning Sauce, Oyster Sauce, pepper and chopped green onions.

Mix until just combined.

When the rice is soft and porridge-like, form little pork balls and drop them into the pot. Cook until they are no longer pink. Add more stock if you want it to be more soupy.

Season with some Golden Mountain Seasoning Sauce.

I like mine with poached eggs. Add eggs into the porridge and simmer until the whites are cooked. It’s just the two of us so two eggs today.

Serve hot, garnish with some crispy garlic, cilantro and fresh ginger (optional). Enjoy!

I hope you give this Jok Moo (Thai Pork and Rice Porridge) a try and let me know how it goes. The recipe card and comment box are below.

5.0 from 2 reviews

JOK MOO (THAI PORK AND RICE PORRIDGE)

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Mink

Recipe type: Porridge

Cuisine: Thai

Serves: 4

Ingredients

• 1 cup Jasmine rice
• 8 cups (64 oz.) chicken stock
• 1 lb. ground pork
• 2 green onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons Golden Mountain Seasoning Sauce (or light soy sauce)
• 2 teaspoons Oyster Sauce
• ½ teaspoon pepper
• 2 tablespoons vegetable or Canola oil
• 4 eggs
• cilantro(optional)
• 2-inch fresh ginger, peeled and cut into thin strips (optional)

Instructions

1. First, make crispy fried garlic. Cook minced garlic (3 cloves) in vegetable oil until golden brown and crispy. Set aside.
2. Heat up chicken stock in a large pot over medium heat. Rinse the rice in a mesh strainer under cold water.Transfer the rice into the stock pot. Bring it to a boil and cook until the rice is soft and broken down to a porridge, about 45-50 minutes.
3. While the porridge is cooking, in a medium bowl, combine the ground pork, the rest of minced garlic, Golden Mountain Seasoning Sauce, Oyster Sauce, pepper and chopped green onions. Mix until just combined.
4. When the rice is soft and porridge-like, form a little pork balls and drop them into the pot. Cook until they are no longer pink. Add more stock if you want it to be more soupy.
5. Season with some Golden Mountain Seasoning Sauce.
6. Add eggs into the porridge and simmer until the whites are cooked.
7. Serve hot, garnish with some crispy garlic, cilantro and fresh ginger (optional).

3.5.3251