Jok Moo (Thai Pork Rice Porridge)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Thai · 20 min · Pork · dairy-free
324 cal
18g protein
45g carbs
8g fat
per serving · estimated
Ingredients
- 2 cups cooked jasmine rice
- 8 oz ground pork
- 5 cups chicken stock
- 1 tbsp fresh ginger, julienned
- 3 cloves garlic, minced
- 2 eggs
- 3 green onions, sliced
- 1/2 tsp white pepper
- 1 tbsp soy sauce
Method (tap to check — screen stays awake)
- Mix ground pork with the minced garlic, white pepper, and 1 tsp soy sauce; roll into small 1-inch meatballs.
- Bring chicken stock to a boil in a large pot, then add the cooked rice and simmer 10 minutes until the grains break down into a loose porridge.
- Drop the pork meatballs into the simmering porridge and cook 4 to 5 minutes until firm and cooked through to 160F.
- Stir in the remaining soy sauce and the julienned ginger.
- Crack an egg into each serving bowl, ladle the boiling porridge over it to poach softly, and top with green onions and extra white pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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