Pork rice porridge, the Thai iteration of khao tom featuring seasoned ground pork meatballs, thinly sliced pork, or pork with preserved vegetables poached gently in a clean, clear rice-thickened broth. A deeply restorative early-morning meal sold at street stalls before dawn, khao tom moo is thinner and clearer than Chinese congee, with the rice acting more as a thickener than the main body. The garnishes - crispy garlic oil, fresh ginger, green onions - provide aromatic contrast.
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the minced garlic in oil in a small pan over medium heat until golden and crispy. Reserve the garlic and the fragrant oil separately.
Bring the stock to a . Add the rinsed rice, reduce to a medium , and cook for 20 to 25 minutes , stirring occasionally, until the rice grains have burst and the broth has thickened slightly to a porridge consistency. Add more stock if it thickens too much.
Season the ground pork with fish sauce, white pepper, and a pinch of sugar. Roll into small balls. Season the sliced pork with fish sauce and white pepper as well.
When the porridge reaches the right consistency, drop in the pork meatballs and sliced pork. gently for 4 to 5 minutes until the pork is cooked through. Season the broth with fish sauce and white pepper.
Ladle into bowls. Garnish each bowl with crispy garlic, a drizzle of garlic oil, julienned ginger, sliced green onions, and a small amount of preserved mustard greens if using. Serve with a small dish of prik nam pla (fish sauce with chopped fresh chilies) for individual heat adjustment.
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