If you are a fan of Thai dishes, then you may have heard of Jok Moo. This heartwarming dish, literally translated as "pork rice porridge", is a popular comfort food in Thailand and is loved for its simple yet rich flavours.
Pronounced phonetically, you would say โจ๊กหมู, Jok Moo, like this: “Chawk Moo”. Here “Chawk” stands for โจ๊ก (Jok, the rice porridge) and “Moo” for หมู (pork). Of course, these are approximations and the exact pronunciation may vary depending on the regional accent in Thailand. The phonetic transcription of โจ๊กหมู, would be: [t͡ɕôːk mǔː].
The origin and history of Jok Moo
It's hard to pinpoint exactly where and when Jok Moo was first created. Rice porridge in general is one of the oldest and most fundamental dishes in Asian cuisine, present in different variations in almost every region. However, in Thailand, the rice porridge known as 'Jok' has developed into a unique, versatile dish.
Jok Moo is a specific version of Jok with added pork. The dish is popular for breakfast, but is also eaten any time of the day for a nutritious, filling and comforting meal. It is especially appreciated for its ability to energize and warm the body in a pleasant way.
The ingredients and flavor profiles of Jok Moo
Jok Moo's base consists of just a few simple ingredients: rice, pork, water, soy sauce, and a little salt and sugar. These ingredients are slowly cooked into a creamy rice porridge, with the pork giving the dish a savory depth.
The end result has a subtle, savory aroma that is both light and filling, a perfect combination for any time of day. However, the real beauty of Jok Moo lies in the toppings. For example, you can add fresh ginger, spring onions, fried garlic, coriander, soft-boiled eggs and a dash of white pepper to give the dish an extra flavor dimension.
Recipe for Jok Moo for four people
Ingredients:
- 1 cup of jasmine rice
- 6 cups of water
- 200 grams of ground pork
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- 1 teaspoon of sugar
- 4 soft-boiled eggs
- Fresh ginger, spring onions, fried garlic, coriander and white pepper for topping
Preparation:
- Rinse the rice until the water is clear. Place the rice, water, soy sauce, salt and sugar in a large pot. Bring to the boil.
- Reduce the heat to low and simmer the rice for about 40 minutes, until the water has been absorbed and the rice is tender and mushy.
- Add the ground pork to the pot and stir it into the rice. Simmer for another 10-15 minutes, or until pork is fully cooked.
- Divide the rice porridge between four bowls and add a soft-boiled egg to each bowl. Sprinkle with fresh ginger, spring onions, fried garlic, coriander and a dash of white pepper.
- Serve warm and enjoy your homemade Jok Moo!
In its simplicity, Jok Moo embodies much of what Thai cuisine has to offer: the combination of simple ingredients that together create a complex and satisfying taste. It is a dish that offers comfort not only through its warmth and filling, but also through the depth of its flavors and the history it carries. So the next time you're in the mood for something savory and comforting, why not try making a bowl of Jok Moo? You will have no regrets!
My wife makes it for me in the morning for breakfast after a night of drinking.
Ideal dish for that 😉
There are two types: Tjoalk Dek and Tjoalk Puh Yai. The first for small children and the second for adults. Make no mistake if you are sent out to buy this for your grandchild for breakfast. If you have the second you will immediately get laser. They see it immediately.
Can you also tell us what the difference is and why children wouldn't want to eat the adult version and you'll get laughed at.
I only know my wife's version so I can't miss it and the children in the family also eat it without any problems
For small children it is rice porridge with pork. All sorts of things are added to this for adults. Which is not acceptable for our grandchildren.
At morning markets, this is sold separately. (obviously)
If you come home with the spiced version, intended for little ones, you will receive laughter or disapproving looks.
You are then labeled as a loser.
Nothing is added to the classic dish as it stands here for adults if you don't ask.
You can add what you want and what the seller has, of course, but in the end you have a different dish.
For Dutch people, if you want to order โจ๊กหมู say “Tjóok mǒe”. The first word is with a long O and high pitched, and means "rice porridge" and the second word is with a long OE and rising tone (as if asking a question: tired?) and means elephant.. oh no, pig.
I regularly eat a variant called Khaw Tom Mhu.
Khaw is the rice, Tom is cooked in broth and Mhu is pieces of pork rib with leftover meat on it. Boiled for a long time and then added to the rice porridge.
Flavor yourself with pepper and nam pla and more of that stuff on your table.
I know too.
To distinguish them from each other you could say that ต้ม is more of a real soup version, where โจ๊ is more of a porridge version
It's just congee and of Chinese origin. https://en.wikipedia.org/wiki/Congee If you make it yourself, don't add sugar and slow cooking in a slow cooker gives the best and tastiest results.
I think it just has an “Asian origin” as it says with many regional versions.
In the end, it's really just rice that someone once overcooked and who was the first to do this....?
“It is mentioned in the Book of Rites and noted in Pliny's account of India circa 77 CE.” So for a while
Ronny is right about that: one in porridge and the other in soup. Both ahaan bolaan, typical old Thai.
What also belongs to it is keng chud residential sen tahu. Only this was introduced later in Thai cuisine by the Chinese. Buy from Seven. I put in chicken breast with pik phon, nampla and ton hom.
hmmmmmm