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Preparation:
1. Boil the rice in pork stock until the
rice becomes completely soft.
2. Marinate the pork with white soya sauce
and peppercorns for 20 minutes.
3. Using your palms, shape the pork into
small balls. Add to the rice soup.
4. Season with white soya sauce and peppercorns,
if desired.
5. When serving, beat the raw egg into the
serving dish, then cover with the hot rice
soup. Sprinkle with ginger slices, spring
onion and coriander leaves.
Note
: "Jok Moo" is normally served
as either breakfast or supper. Pork can
also be substituted with fish or chicken.
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