THAI PORK AND RICE PORRIDGE

Ingredients

• 1 cup Jasmine rice
• 8 cups (64 oz.) chicken stock
• 1 lb. ground pork
• 2 green onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons Golden Mountain Seasoning Sauce (or light soy sauce)
• 2 teaspoons Oyster Sauce
• ½ teaspoon pepper
• 2 tablespoons vegetable or Canola oil
• 4 eggs
• cilantro(optional)
• 2-inch fresh ginger, peeled and cut into thin strips (optional)

Instructions

1. First, make crispy fried garlic. Cook minced garlic (3 cloves) in vegetable oil until golden brown and crispy. Set aside.
2. Heat up chicken stock in a large pot over medium heat. Rinse the rice in a mesh strainer under cold water.Transfer the rice into the stock pot. Bring it to a boil and cook until the rice is soft and broken down to a porridge, about 45-50 minutes.
3. While the porridge is cooking, in a medium bowl, combine the ground pork, the rest of minced garlic, Golden Mountain Seasoning Sauce, Oyster Sauce, pepper and chopped green onions. Mix until just combined.
4. When the rice is soft and porridge-like, form a little pork balls and drop them into the pot. Cook until they are no longer pink. Add more stock if you want it to be more soupy.
5. Season with some Golden Mountain Seasoning Sauce.
6. Add eggs into the porridge and simmer until the whites are cooked.
7. Serve hot, garnish with some crispy garlic, cilantro and fresh ginger (optional).