Pork Rice Porridge - Joke Moo Sub โจ๊กหมูสับ

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pork rice porridge pork rice porridge

Pork Rice Porridge is such a comfort food in Thailand that serves well as breakfast or late night snack. It's filling but easy to digest since it's mostly water. The sick loves a bowl of hot porridge as well.

When the Thais travel, they often pack instant rice porridge anticipating the unavailability of the food that they like. Instant rice porridge is handy, just add hot water which is usually available at most hotels.

Rice porridge is an easy dish to make. You can make it from left over rice (great way to modify left over!) or start from uncooked rice.

My tradition of eating rice porridge is rushing to eat all the crispy fried noodles before they turn soggy from the steam.  The crunchiness of the noodles is almost as satisfying as the warm bowl of porridge with runny yolk.  The julienne ginger brings extra heat to the tummy.  Ahh...a warm bowl of rice porridge...a perfect comfort food.

2 Servings, Prep Time: 1 Hours, Total Time: 1 Hours

Tips and Techniques

  • If you are making rice porridge from uncooked rice, please note that the measuring cup that comes with the rice cooker may or may not be the standard measuring 'cup'.  I found mine to be smaller than the regular 'cup'.
  • Substitute cilantro for cilantro roots.
  • Long simmering of the broth will bring out the flavor.  I usually let it cook for an hour.
  • If you have pork bones, add them to the soup.  The bones bring a lot of flavor to the soup and make it richer.
  • Rice porridge is a very flexible recipe where you can add more rice or more broth depending on your preference.  You may also like it very mild or a little salty.  Season the porridge the way you like it.  I love extra ginger on mine.
  • If you have ground white pepper handy, this is the dish that can use a lot of ground white pepper.
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