Jook (Rice Soup)
It’s time for weekend breakfast, Thai style or Chinese style (I could say). On weekends, I have more time to create this Thai breakfast for my husband. I miss this rice soup that I had often in Thailand. They were everywhere, but in New York it can be found in Chinatown. I usually marinate ground pork one day in advance with mushroom soy sauce, black pepper, grated ginger, grated garlic, tapioca flour and a little bit of water. Adding water in marinated ground pork is a trick that my father taught me that helps soften pork balls. I boil jasmin rice in water and keep adding chicken stock. When it starts boiling, it requires your full attention. You got to keep stirring and adding chicken stock until the rice becomes mushy and thick. I then add a pinch of salt and pepper. I add marinated ground pork rolled as 1 inch balls into the rice soup (jook). Let the pork balls cook through and serve hot with thinly slice ginger (optional), chopped scallion and soy sauce. This dish requires a lot of patience when stirring the rice until it falls apart.
My father taught me to make it this way. I cooked chopped shallots and garlic in oil until they became translucent. Add pork ribs, star anise, clove and cinnamon stick to infuse the meat. Add brown sugar when pork is cooked half way and wait until the colour changes to dark brown (it will burn very fast in this process, so you have to be careful). Pour chicken stock and add soy sauce. Lower the heat and let it simmer until the ribs are tender.
