Thai Pork Ball Porridge

Serving 4 pax
Preparation Time 50 mins
Skill Easy

3 cups Rice (cooked)
4 ½ cups Chicken Stock (or any stock you prefer)
4 slices Ginger
1 Spring Onion (chopped)
3 cloves Garlic (sliced)
2 tsp Chicken Powder

200g Minced Pork
2 tbsp Corn Flour
½ tsp Sugar
1 tsp Fish Sauce
1 tsp White Pepper
1 tsp Sesame Oil
1 stalk Coriander (finely chopped)
4 Eggs (soft-boiled, optional)
3 tsp Fish Sauce (to taste)
1 tbsp Soy Sauce (to taste)
White pepper, to taste

Garnish (optional)
Ginger (sliced thinly)
Fried shallots
Chilli oil and flakes


  1. Meatballs: Combine the ingredients until it becomes sticky. Let it rest for 5 mins, then shape it into thumb-sized meatballs.
  2. Porridge: Combine ingredients in a rice-cooker. Leave the lid slightly ajar to let some steam escape to prevent overflowing. Cook for 15 to 20 mins 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.
  3. Cooking the meatballs: 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 mins. Turn off the heat to prevent burning.
  4. Assembly: Stir the seasoning into the porridge and adjust to taste. Serve warm; top with a soft-boiled egg and garnish if desired.






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