Thai
⭐ Highly Rated
15 minmedium
ThaiBreakfast
Recipe Story
origins & traditionsJok Moo is Thailand's beloved breakfast comfort food, a silky rice porridge that transforms simple jasmine rice into a creamy, soul-warming bowl. This traditional one-pot dish slow-cooks rice until it breaks down into a smooth congee-like consistency, enriched with savory minced pork, fragrant ginger, and aromatic garlic. The magic happens as the rice releases its starches, creating a naturally thick and velvety texture. Topped with crispy fried garlic, fresh cilantro, thinly sliced ginger, and a perfectly soft-boiled egg, each bowl offers multiple layers of flavor and texture. Street vendors across Bangkok serve this dish from dawn, often accompanied by Thai donuts for dipping. The gentle, easily digestible nature of jok makes it perfect for breakfast or when feeling under the weather, while its customizable toppings allow each person to adjust flavors to their liking with fish sauce, white pepper, and chili vinegar.
Instructions
step by step0/13 done
Rinse the jasmine rice under cold water until water runs clear, then drain thoroughly.
In a large stockpot, bring 8 cups of water to a boil over high heat.
Add the rinsed rice to the boiling water, stirring well to prevent sticking.
Reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally to prevent rice from sticking to the bottom.
While rice cooks, season the minced pork with a pinch of salt and white pepper, mixing well.
In a small skillet, heat 2 tablespoons vegetable oil over medium heat and fry thinly sliced garlic until golden and crispy, about 2 minutes. Remove and drain on paper towels.
When rice has broken down into a porridge consistency, add the grated ginger and stir well.
Add the seasoned minced pork to the porridge, breaking it into small pieces with a spoon. Stir continuously for 5-7 minutes until pork is fully cooked.
Season the porridge with fish sauce and soy sauce, adjusting to taste.
In a small pot, bring water to a gentle simmer and carefully add eggs. Cook for 6 minutes for soft-boiled eggs, then transfer to ice water.
Ladle the hot porridge into serving bowls.
Top each bowl with crispy fried garlic, chopped cilantro, sliced ginger, and a halved soft-boiled egg.
Serve immediately with extra fish sauce, white pepper, and sliced chilies on the side for individual seasoning.
Jok Moo - Thai Rice Porridge with Pork
4.9 (51)
A comforting Thai breakfast porridge made with jasmine rice, tender minced pork, and aromatic ginger, served with crispy garlic, scallions, and preserved vegetables for a warming start to your day.
easy
1h
4 servings
Ingredients
0 of 10 checked
Main Porridge
- 1 cups Rice White, rinsed
- 200 grams Ground Beef, substitute with minced pork
- 2 tablespoons Ginger, grated
Toppings
- 6 cloves Garlic, thinly sliced
- 4 pieces Eggs, soft-boiled
- 4 tablespoons Cilantro, chopped
Seasoning
- 3 tablespoons Fish Sauce
- 1 tablespoons Soy Sauce
- 1 teaspoons Black Pepper, white pepper preferred
Cooking
- 2 tablespoons Vegetable Oil
Chef Tips
expert advice•For the silkiest texture, stir the porridge frequently during the last 15 minutes of cooking.
•The rice should completely break down - if you prefer a thicker consistency, cook longer and add less water.
•Traditional Thai jok often includes preserved radish (chai poh) for added umami - add 2 tablespoons if available.
•Make the crispy garlic ahead of time and store in an airtight container for up to a week.
•Some Thai families add a small piece of pork bone during cooking for extra depth.
•The porridge can be made plain and toppings prepared separately, allowing each diner to customize their bowl.
•Leftover porridge thickens considerably when refrigerated - simply add water or stock when reheating to restore the creamy consistency.
Variations & Substitutions
make it your own•For a richer flavor, substitute 2 cups of the water with chicken stock.
•For a vegetarian version, substitute pork with mushrooms and use soy sauce instead of fish sauce.
Storage & Reheating
keeping it freshStorage
Store cooled porridge in an airtight container in the refrigerator for up to 3 days. Keep toppings (crispy garlic, cilantro, ginger) separate and add fresh when serving. The porridge will thicken significantly when cold. Store soft-boiled eggs separately in their shells for up to 2 days.
Reheating
Reheat porridge in a saucepan over medium-low heat, adding 1/2 to 1 cup of water or stock to restore the original creamy consistency. Stir frequently to prevent sticking. Alternatively, microwave individual portions in 1-minute intervals, stirring between each interval and adding liquid as needed. Prepare fresh toppings and soft-boiled eggs for best results. The porridge should be steaming hot throughout before serving.
