Step 1

Add broken jasmine rice to a large pot and rinse. Add 6 cups of water and bring to a gentle boil. Once the rice has reached a boil, turn the heat down to medium low.

Step 2

While the rice is cooking, heat a separate pan over medium high heat. Add a small amount of mild-flavored oil and then cook the ground pork with the finely chopped garlic and ginger. When the pork is cooked through, add 1 Tablespoon each of fish sauce and soy sauce, stir to incorporate, and remove from heat. Add the cooked pork mixture to the cooking rice.

Step 3

Stir the rice and assess its consistency. If it is becoming too thick, add additional water. I tend to add at least 4 additional cups of water after 1 hour of cooking (for a total of 10 cups). The longer it cooks, the more water you will need, and the creamier the consistency will be.

Step 4

Once the rice porridge is as creamy as you like, add the remaining 2 Tablespoons soy sauce and fish sauce. Taste and adjust as needed.

Step 5

Scoop single servings of jok into bowls and top with sliced green onions and ginger, a dash of white pepper powder, deep fried dried shrimp, or any other toppings you like. Enjoy!