Jok mu sap — Thai pork congee

Name: Jok mu sap — Thai pork congee
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 300 g Plain ready-cooked rice; 750 g Prepared chicken stock; 240 g Lean minced pork; 25 g Soy sauce; 12 g Fish sauce; 2 g Ground white pepper; 30 g Spring onion; 18 g Ginger; 10 g Garlic; 6 g Sugar; 3 g Sesame oil

Creamy Thai rice porridge with fresh pork meatballs, ginger and spring onion.

Estimated total time: 30 minutes2 portionsAbout 510 kcal per portion

Jok mu sap — Thai pork congee — representative dish photograph — Photo: Takeaway · CC BY-SA 3.0 · Photo source. The photograph includes crispy fried garnish; the measured recipe serves the congee with ginger and spring onion only.

Ingredients for 2 portions

300 g Plain ready-cooked rice
750 g Prepared chicken stock
240 g Lean minced pork
25 g Soy sauce
12 g Fish sauce
2 g Ground white pepper
30 g Spring onion
18 g Ginger
10 g Garlic
6 g Sugar
3 g Sesame oil

Method

Use 300 g plain rice already cooked and safely chilled, plus 750 g prepared chicken stock. Cooking dry rice or making stock adds time beyond the 30-minute estimate. Warm the rice briefly, then pulse it with about 200 g stock just enough to break up the grains; keep some texture.
Transfer the rice and remaining stock to a saucepan. Season with 15 g soy sauce, 7 g fish sauce and 1 g ground white pepper. Bring to a simmer and cook for 10–12 minutes, stirring often as it thickens.
While the rice simmers, combine 240 g lean minced pork with 10 g finely grated garlic, the remaining 10 g soy sauce, 5 g fish sauce and 1 g white pepper, plus 6 g sugar and 3 g sesame oil. Mix thoroughly and divide into small spoonfuls.
Drop the pork spoonfuls into the simmering porridge without crowding. Cook about 5–7 minutes, stirring gently, until every meatball is fully cooked through (74°C if checking with a thermometer). Divide between two bowls; scatter over 18 g fine ginger strips and 30 g chopped spring onion. Serve hot.

Based on Pailin Chongchitnant’s quick jok: it uses leftover cooked rice and ready stock rather than simmering raw rice for an hour. The written version uses lean pork and a measured 5–7-minute meatball cook for safety. The photo includes a crunchy fried garnish absent from the measured ingredients. All weights are edible amounts; stock brands and sodium vary. Calories and allergens are ingredient-based estimates.

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Allergens and ingredient checks

Listed allergens: celery, fish, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hot Thai Kitchen / Pailin Chongchitnant — Quick & Easy Congee with Meatballs

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