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

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

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.