Thai · Breakfast & brunch

Jok rice porridge

Name: Jok rice porridge
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup broken jasmine rice or jasmine rice pulsed briefly; 8 cups water; 4 cups unsalted pork or chicken stock; 12 ounces ground pork; 1 tablespoon fish sauce, plus more to taste; 1 teaspoon light soy sauce; 1 teaspoon granulated sugar; 1/2 teaspoon ground white pepper, divided; 1 ice cube; 4 pasteurized large eggs, at room temperature; 2 tablespoons julienned ginger; 4 scallions, thinly sliced; 1/4 cup cilantro leaves; Fried garlic, for serving

Creamy Thai breakfast rice porridge with tender pork meatballs, soft egg, ginger, scallion, and white pepper.

About 1 hr 40 minTotal

About 1 hr 25 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 cup broken jasmine rice or jasmine rice pulsed briefly
8 cups water
4 cups unsalted pork or chicken stock
12 ounces ground pork
1 tablespoon fish sauce, plus more to taste
1 teaspoon light soy sauce
1 teaspoon granulated sugar
1/2 teaspoon ground white pepper, divided
1 ice cube
4 pasteurized large eggs, at room temperature
2 tablespoons julienned ginger
4 scallions, thinly sliced
1/4 cup cilantro leaves
Fried garlic, for serving

Instructions

, stirring increasingly often, until grains completely break down into a thick smooth base, 50 to 60 minutes.
Process or vigorously stir pork with 1 tablespoon fish sauce, soy, sugar, half the white pepper, and ice until sticky. Chill 15 minutes.
Bring stock to a boil in a second pot. Drop in teaspoon-size pork portions and simmer until their centers reach 160°F, 3 to 4 minutes; add rice base and stir smooth. Season with fish sauce.
For each bowl, crack one pasteurized room-temperature egg into the bottom. Ladle boiling-hot jok directly over it, cover 2 minutes, then uncover.
Finish with ginger, scallion, cilantro, fried garlic, and remaining white pepper. Tell diners the yolk will be soft and may be stirred through.