Thai rice porridge with pork meatballs (jok moo)

Ingredients

• jasmine rice 200g
• chicken stock 1.5 litres
• ginger 2 thumb-sized pieces, cut into matchsticks
• light soy sauce 1 tbsp
• spring onions 2, thinly sliced
• chiu chow chilli oil (optional, see cook's notes below)
• 5%-fat pork mince 500g
• ginger ½ a thumb-sized piece, finely grated
• garlic 1 small clove, crushed
• spring onions 2, finely chopped

Method

• Step 1

  Tip the rice and stock into a large pan and simmer gently, stirring regularly, for 45 minutes or until the rice has started to collapse. Stir in the ginger and soy sauce.

  Step 2

  Combine all the meatball ingredients in a bowl with some seasoning and form 24 meatballs. Add to the porridge with 300ml of water and simmer gently, stirring carefully every now and again, for 20-25 minutes or until the meatballs are cooked through.

  Step 3

  Spoon into bowls and top with the spring onions and chilli oil, if you like.

Nutritional data

• kcals 402
• fat 7.1g
• saturates 2.7g
• carbs 46.5g
• sugars 1.5g
• fibre 1.3g
• protein 37.3g
• salt 2.7g