Hearty Thai Rice Porridge with Minced Pork

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the rice breaks down into a thick, creamy porridge.

While the porridge cooks, prepare the minced pork. In a bowl, combine minced pork with 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 0.5 teaspoon of white pepper, and 0.5 teaspoon of salt. Mix well.

Heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the minced garlic and grated ginger, sauté until fragrant (about 1 minute). Add the seasoned minced pork and cook, breaking it apart with a spoon, until fully cooked through and lightly browned, about 5-7 minutes.

Once the porridge is creamy, stir in the cooked minced pork. Taste and adjust seasoning if needed, adding more soy sauce or fish sauce to your preference.

Ladle the hot Jok into serving bowls. Garnish generously with chopped spring onions and fresh cilantro. For an extra treat, add a soft-boiled egg or a sprinkle of crispy fried garlic.