Thai Rice Congee (Jok)
A comforting rice porridge simmered with ginger and fish sauce, topped with minced pork, scallions and a soft boiled egg – perfect for a slow morning or quick weekday start.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Rinse the rice until the water runs clear, then combine with water in a heavy‑bottomed pot and bring to a gentle boil over medium heat.
-
Step 2 of 4
Reduce to a simmer, stirring occasionally, and cook for 30–35 minutes until the rice breaks down into a thick, creamy porridge; add a splash of water if it becomes too dry.
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Step 3 of 4
While the porridge simmers, heat oil in a pan over medium‑high heat, add the minced pork and grated ginger, and stir‑fry until the pork is just cooked through, about 4 minutes; season with fish sauce, soy sauce and white pepper.
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Step 4 of 4
Stir the cooked pork mixture into the porridge, drizzle with sesame oil and adjust seasoning with extra fish sauce if needed; ladle into bowls, top each with a soft‑boiled egg, sliced spring onions and cilantro leaves.
Notes from the kitchen
If minced pork is unavailable, substitute with ground chicken or finely diced firm tofu; the congee reheats well and can be stored refrigerated for up to 2 days.
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