Jok

Ingredients

Pork

• 250 g ground pork
• 1 tbs soy sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• 2 tsp sugar
• ¼ tsp white pepper
• 1 small ice cube

Porridge Base

• ½ C broken or regular jasmine rice
• 4-5 cups water

Assembly (per serving)

• ¾ cup good pork stock
• 1 cup porridge base
• Ground pork, as much as you'd like
• 1 tsp soy sauce
• ¼ tsp salt
• 1 egg at room temperature (optional)

Garnish

• Julienned ginger
• White pepper
• Chopped green onions and/or cilantro

Directions

Pork

1. Process all ingredients in a food processor until it resembles a paste.

Porridge base

1. Bring water to a boil, add rice and stir occasionally.
2. Once rice starts to thicken, stir constantly until the rice is thick and broken down to the desired consistency.

Soft-boiled egg

1. Put egg in a bowl and slowly pour off-the-boil water over it until it's completely submerged. Let the egg sit for 10 minutes, then immediately transfer it into cold water to stop the cooking.

Assembly

1. Bring pork stock to a boil and add the ground pork in bite-sized chunks.
2. Season the stock with soy sauce and salt. When the pork is half way done, add the rice base and stir to break up lumps.
3. When the pork is done and the rice is well mixed, remove from heat.

Service

1. Crack the soft boiled egg into the serving bowl and then pour in the jok. Top with white pepper, ginger, and green onions/cilantro

Chef's Notes

• This is a good use of leftover watercress soup or any other clear vegetable broth
• If you don't want to process the pork, mix the ingredients (less the ice cube), form into small balls about a tsp in volume, and drop them into the simmering pork stock