Jok (savory rice porridge)

This time a popular breakfast dish (although it is also eaten throughout the day): Jok (โจ๊ก) a hearty and savory rice porridge, but you can also call it rice soup and available at every 7-Eleven in Thailand.

Jok is made from broken jasmine rice that is boiled in water until it becomes a soft, slightly thick paste. In Thai cuisine, rice congee is often served with a raw or partially cooked egg. Pork or beef and chopped scallions are added. The dish is optionally topped with a small doughnut-like pathongko, fried garlic, ginger and spicy pickles or radishes.

The tender pork provides depth of flavour, while the fresh herbs give the rice a delicious aroma. The dish is then seasoned with soy sauce and/or fish sauce. This makes the rice porridge/soup savory and tasty.

Although it is more popular as a breakfast dish, in Thailand you have special Jok restaurants that sell the dish throughout the day. Variations in the meat and toppings are also common. It is especially popular during Thailand's cool season.

There are notable Jok eateries in Bangkok such as Bang Rak on Charoen Krung, which is listed in the Michelin guide, and Talat Noi in Chinatown next to Wat Traimit at Hua Lamphong. Some restaurants sell Jok 24 hours a day, and there are plenty of customers!

Origin and history

The history of Jok is closely linked to the migration of Chinese immigrants to Southeast Asia, including Thailand, many centuries ago. These immigrants brought with them their traditional dishes, including congee. Congee was gradually adapted to local Thai tastes, resulting in Jok as we know it today. The dish is an excellent example of how cultural exchange can shape culinary landscapes.

Particularities

One of the features that distinguish Jok is its preparation method and consistency. It is slowly cooked into a thick, creamy porridge, which is both savory and comforting. Jok can be served in different ways depending on personal preference, with different toppings such as minced pork, chicken, eggs, scallions, fresh ginger, fried garlic, and chili powder for extra spice.

Flavor profiles

Jok is distinguished by its subtle but complex flavor profile. The base of the rice porridge is relatively mild, which provides a perfect canvas for the rich flavors of the additions. The minced meat is often marinated with soy sauce, fish sauce and a touch of white pepper, which adds depth and umami. The fried garlic and fresh ginger bring a crispy texture and a sharp, aromatic flavor. The spring onions and fresh coriander provide a fresh finish, while a raw egg, stirred directly into the hot porridge, adds a creamy consistency and richness.

Rice porridge (jok-prince) Bang rak Bangkok (Kittipong Chararoj / Shutterstock.com)

Ingredients for Jok (Thai rice porridge)

For 4 servings you will need:

• 1 cup of jasmine rice
• 6 to 8 cups chicken stock (depending on how thick or thin you want the porridge)
• 200 grams of minced pork or minced chicken
• 2 cloves garlic, minced
• 1 teaspoon ginger, finely grated
• 1 tablespoon of soy sauce
• 1 teaspoon fish sauce
• ½ teaspoon white pepper
• 2 spring onions, finely chopped
• 1 handful fresh coriander, finely chopped
• 1 egg (optional)
• Fried garlic (optional, for garnish)
• A few drops of sesame oil (optional, for flavor)
• Salt to taste

Preparation

1. Prepare rice: Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and makes for a smoother yoke.
2. Cook the rice: Place the rinsed rice in a large saucepan and add the chicken stock. Bring to a boil over medium heat. Once it boils, reduce the heat, cover the pan and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Cook until the rice is tender and beginning to fall apart, about 1 to 1,5 hours. Add extra stock or water if necessary if the yoke becomes too thick.
3. Prepare the meat: In a bowl, mix the minced pork or chicken with the finely chopped garlic, ginger, soy sauce, fish sauce, white pepper, and a pinch of salt. Mix well.
4. Cook the meat mixture: Heat a pan over medium heat and add the meat mixture. Fry the minced meat until loose and done, about 5 to 7 minutes. Set aside.
5. Add the meat to the rice porridge: When the rice has reached the desired consistency, add the cooked meat mixture to the pan. Stir well to combine everything.
6. Egg (optional): If you want, you can now crack a raw egg into the yoke. Stir quickly into the hot rice porridge so that the egg cooks and is distributed throughout the yoke.
7. To serve: Spoon the jok into bowls. Garnish with finely chopped spring onion, fresh coriander, fried garlic, a few drops of sesame oil and extra white pepper, if desired.

Jok is delicious for breakfast or as a light meal. It is a comfort food that is eaten in Thailand at any time of the day. Enjoy it!