Thai Pork Rice Porridge with Ginger and Garlic Oil

What you need

• 150 g (3/4 cup) jasmine rice, rinsed until the water runs clear
• 1.6 l (6 1/2 cups) chicken stock
• 250 g (9 oz) ground pork
• 6 cloves garlic, a third for the pork, the rest for the garlic oil
• 1 bunch cilantro, stems pounded with the garlic, leaves for serving
• 1 tsp ground white pepper, half for the pork, half for serving
• 3 tbsp fish sauce, 1 for the pork, 2 for the porridge
• 2 tbsp light soy sauce
• 4 large eggs
• 5 cm (2 in) fresh ginger, cut into thin matchsticks
• 3 scallions, thinly sliced
• 60 ml (1/4 cup) vegetable oil

Method

Restated from the original video

1. 1

   Put the rice and stock in a large pot and bring to a boil, then lower the heat to medium-low.

2. 2

   Simmer, stirring every 10 min, until the grains break down and the porridge is thick and creamy, 50-60 min. Add hot water a splash at a time if it gets too thick.

3. 3

   Meanwhile, pound a third of the garlic with the cilantro stems in a mortar to a smooth paste.

4. 4

   Mix the paste with the pork, half of the white pepper and 1 tbsp of the fish sauce until sticky.

5. 5

   Roll the pork mixture into balls about 2 cm (3/4 in) wide.

6. 6

   Chop the rest of the garlic. Fry it in the oil over medium heat until pale gold, about 2 min. Pour into a heatproof bowl.

7. 7

   Drop the pork balls into the simmering porridge and cook until they are cooked through with no pink inside, 5-6 min.

8. 8

   Stir in the soy sauce and the remaining fish sauce. Taste and adjust.

9. 9

   Bring a small pot of water to a boil, lower in the eggs, switch off the heat and cover. Leave for 6 min, then move to cold water and peel.

10. 10

    The yolks stay soft, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

11. 11

    Ladle the porridge into bowls with the pork balls. Break an egg into each bowl.

12. 12

    Top with the ginger, scallions, cilantro leaves, the remaining white pepper and a spoonful of garlic oil.

Imported from rachelcooksthai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.