Name: Thai rice porridge with pork meatballs (jok moo)
Total time: 1 h 10 min
Yield: Serves 4-5
Cuisine: Thai
Ingredients: 200g jasmine rice; 1.5 litres chicken stock; 2 thumb-sized pieces ginger cut into matchsticks; 1 tbsp light soy sauce; 2 spring onions thinly sliced; (optional, see cook's notes below) chiu chow chilli oil; 500g 5%-fat pork mince; ½ a thumb-sized piece ginger finely grated; 1 small clove garlic crushed; 2 spring onions finely chopped

Home
Recipes
Health
Thai rice porridge with pork meatballs (jok moo)

Thai rice porridge with pork meatballs (jok moo)

Adam Bush

Published: April 27, 2020 at 10:45 AM

Save recipe

Serves 4-5

Easy

Total time: 1 hr and 10 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try this savoury Thai porridge flavoured with ginger, chilli oil and spring onions, then topped with punchy pork meatballs

High protein

Low calorie

Low fat

Skip to ingredients

Alternatives

Complete the dish

Jok moo is the Thai version of the Chinese savoury rice porridge, congee. Try our classic congee recipe.

Also check out our vegetarian meatballs and more meatballs recipes.

Ingredients

Nutrition

200g jasmine rice
1.5 litres chicken stock
2 thumb-sized pieces ginger

cut into matchsticks
1 tbsp light soy sauce
2 spring onions

thinly sliced
(optional, see cook's notes below) chiu chow chilli oil

MEATBALLS

500g 5%-fat pork mince
½ a thumb-sized piece ginger

finely grated
1 small clove garlic

crushed
2 spring onions

finely chopped

Nutrition: per serving

kcal402

low
fat7.1g

low
saturates2.7g
carbs46.5g
sugars1.5g
fibre1.3g
protein37.3g

high
salt2.7g

Method

step 1

Tip the rice and stock into a large pan and simmer gently, stirring regularly, for 45 minutes or until the rice has started to collapse. Stir in the ginger and soy sauce.
step 2

Combine all the meatball ingredients in a bowl with some seasoning and form 24 meatballs. Add to the porridge with 300ml of water and simmer gently, stirring carefully every now and again, for 20-25 minutes or until the meatballs are cooked through.
step 3

Spoon into bowls and top with the spring onions and chilli oil, if you like.

Cook's notes

Chiu chow chilli oil is made from preserved chillies and garlic blended with soy bean oil. We use the Lee Kum Kee brand, available from large supermarkets.

Check out our favourite Thai recipes

Thai Fish Curry Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating