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Thai Pork Ball Porridge

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Level

easy

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Cooking

40 min

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Preparation

10 min

Ingredients

Servings

4
Porridge
Chicken Stock
or any stock you prefer
4 1⁄2 cups
Rice
cooked
3 cups
Ginger
4 slices
Spring Onion
chopped
1
Garlic
sliced
3 cloves
Chicken Powder
2 tsp
Meatballs
Minced Pork
200 g
Corn Flour
2 tbsp
Fish Sauce
1 tsp
Sesame Oil
1 tsp
White Pepper
1 tsp
Sugar
1⁄2 tsp
Garnish (optional)
Coriander
finely chopped
1 stalk
Eggs
soft-boiled, optional
4
Fish Sauce
to taste
1 tbsp
Soy Sauce
to taste
1 tbsp
Ginger
sliced thinly
Fried Shallots
Chilli Oil
Chili Flakes
White Pepper
to taste

How to cook

Prepare the meatballs

  • Combine the minced pork, corn flour, fish sauce, sesame oil, white pepper and sugar until it becomes sticky.
  • Let it rest for 5 minutes, then shape it into thumb-sized meatballs.

Start cooking

  • Combine the chicken stock, rice, ginger, spring onion, garlic and chicken powder in a rice-cooker.
  • Leave the lid slightly ajar to let some steam escape to prevent overflowing.
  • Cook for 15-20 minutes and stir occasionally to prevent sticking.
  • At this point, you can use a hand whisk or fork to whisk the rice if you prefer a softer consistency.
  • Once the porridge is cooked, stir ½ cup of water or stock and mix well.
  • Drop the meatballs one by one into the rice-cooker and cook according to instructions.
  • Cover with a lid and let it cook for 5 minutes.
  • Turn off the heat to prevent burning.
  • Stir the seasoning into the porridge and adjust to taste.
  • Serve warm; top with a soft-boiled egg and garnish (optional).
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