THAI PORK AND RICE PORRIDGE
Whenever I go to an Asian food market I am so amazed by all the food and I want to buy everything. However I am unsure exactly what I would make with these unknown ingredients.
That is one of the main reasons I bought Chrissy Teigen's cookbook Cravings, was for the Thai food section so I would have an excuse to buy ingredients from the Asian food market and learn more about ingredients that are unknown to me.
This is one savory porridge, I ate more than I probably should have.
1 ½ cups Jasmine rice
2 chicken bouillon cubes
¾ cup ground pork
2 cloves garlic,
¼ cup tamari (light soy sauce)
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
3 inch piece of ginger peeled and thinly julienned
2 tablespoons chopped fresh cilantro leaves
2 scallions, thinly sliced
Fried Garlic slices
6 garlic cloves, sliced
2 tablespoon vegetable oil
8 Soft boil egg (optional)
Fish sauce (optional)
Rinse and drain the rice with cold water and then transfer to a large pot. Add 12 cups of water and the bouillon cubes. Bring to a boil and cook until the rice is soft and broken down into a porridge, about 45 minutes.
While the porridge is cooking, in a medium bowl, combine the pork, garlic, soy sauce and salt and pepper.
To make fried garlic slices, heat 2 tablespoon vegetable oil in a skillet over medium. Add garlic and cook, stirring occasionally till crisp and light golden brown. Use a slotted spoon and transfer to paper towel lined plate.
When the rice is at porridge consistency, take the pork mixture and make little balls and drop it into the pot. Add the ginger and cook until the pork is cooked through, about 5 minutes.
Taste and thin the porridge with water if desired. Season to taste with kosher salt and stir in the scallions and cilantro.
Divide the porridge between bowls and garnish with fried garlic slices, soft boil egg, and drizzle with fish sauce and Sriracha.