A silky Thai rice porridge simmered until creamy, brightened with a tangy tamarind-tomato broth and topped with crispy garlic and egg.
Jok is Thailand's rice porridge, a breakfast and late-night staple made by simmering rice -- often already-cooked leftover rice -- in stock until it breaks down into a thick, comforting porridge, traditionally topped with ground pork, soft egg, and crispy fried garlic. This version brightens the classic broth with tamarind and tomato, a combination that echoes the sour, savory backbone of Thai soups like tom yum and gives the porridge a tangy edge beyond the usual plain, savory jok. The technique for real jok texture is starting with well-broken-down rice: simmering raw rice a long time, or blitzing part of the rice before cooking, both help it break down into the characteristically thick, almost pourable porridge rather than staying as separate grains like plain congee. The tamarind-tomato broth is built as its own quick sauce -- tamarind paste, crushed tomato, and a little sugar and fish sauce simmered until jammy -- then stirred through the finished porridge just before serving so the tang stays bright. Topped with crispy fried garlic, a soft poached or century egg, and fresh cilantro, this porridge is the dish many Thai people reach for when they're sick, hungover, or just want something warm and easy first thing in the morning.
Serves 3
Heat oil in a small pan over medium heat. Fry garlic slices, stirring often, until golden and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
Combine rinsed rice and chicken stock in a heavy pot. Bring to a boil, then reduce to a low simmer, partially covered, and cook 30-35 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
While the porridge simmers, mix ground pork with soy sauce and a pinch of white pepper.
In a small saucepan, simmer tamarind paste, crushed tomato, palm sugar, and fish sauce for 8-10 minutes until thickened and jammy.
Stir spoonfuls of the seasoned pork into the simmering porridge and cook 4-5 minutes until the pork is fully cooked through.
Stir the tamarind-tomato broth into the porridge just before serving. Ladle into bowls, top with a soft-poached egg, crispy garlic, and cilantro.
Stir the porridge occasionally during the long simmer so the rice doesn't stick and scorch on the bottom of the pot.
Fry the garlic separately and add it just before serving -- it loses its crispness quickly once it touches the hot porridge.
Taste tamarind paste brands before adding the full amount, since sourness varies significantly between brands.
Use ground chicken or shrimp instead of pork.
Skip the tamarind-tomato broth for a classic, plain savory jok if you prefer the traditional version.
Top with pickled mustard greens (pak dong) for extra tang and crunch, a common jok topping.
Refrigerate up to 3 days; the porridge thickens significantly as it cools. Reheat on the stovetop with extra stock or water stirred in to loosen it back to a spoonable consistency.
Jok is closely related to Chinese congee, brought to Thailand through Chinese immigration and adapted into a distinctly Thai breakfast dish, commonly sold by street vendors early in the morning and late at night. It remains one of the most common comfort foods in Thailand, often the first solid food given to children or eaten when recovering from illness.
Yes, simmer 2 cups of leftover rice in the stock for about 15 minutes instead of 35, since it will break down much faster than raw rice.
Porridge consistency is easy to adjust -- simmer longer uncovered to thicken it, or stir in extra hot stock or water to thin it back out.
A mix of lime juice and a small pinch of brown sugar approximates the sour-sweet quality, though the flavor will be brighter and less complex than true tamarind.
Per serving (420g / 14.8 oz) · 3 servings total
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