Kao Tom Moo (Thai porridge)
Ingredients
For the broth
4000 ml water
3 cloves garlic
1 coriander root
1/2 tsp peppercorns
1000 g pork ribs
2 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tbsp sugar
1/2 salt
A pork flavor stock cube
For the pork ball
2 cloves garlic
1 coriander root
1/2 tsp peppercorns
200 g minced pork
1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
To serve
900 g cooked rice
1 +1/2 tbsp coriander
1 +1/2 tbsp spring onion
3 tbsp fried garlic
3 boiled eggs
ground pepper
Prepare
Coriander root and garlic, smashed (For the broth)
Pork ribs, washed (For the broth)
Sliced coriander root (For the pork ball)
Chopped green onions and coriander (To serve)
PREP TIME : 20 minutes
COOKING TIME : 1 hour
YIELD : 6people
directions
For the pork ball
Use a mortar and pestle to pound the coriander root, garlic, and peppercorn to a paste. Place the minced pork in a mixing bowl. Scoop the paste over the minced and add light, oyster sauce, sugar and mix well. Marinate at least 15 minutes. Then roll into small marble sized balls. Set aside.
For the broth
Pour the water into a large pot and bring it to a boil over high heat. Once the water is boiled add garlic, coriander root, peppercorns, pork ribs, light soy sauce, oyster sauce, sugar, salt, pork flavor stock cube and cook until boil.
Reduce heat to medium and simmer for at least 1 hour and 30 minutes or until the pork ribs become tender. Now add the pork ball into the pot and cook until cooked through.
To serve
Place 150 grams of cooked rice into a serving bowl. Put 2 or 3 pieces of boiled pork ribs, 4 or 5 cooked pork balls, a half of boiled egg, coriander, spring onion, fried garlic and sprinkle generously with ground pepper. Then pour the broth over the rice bowl. Enjoy!!
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