On The Table with Eric Ripert

If you haven’t seen it yet, here is my episode of On The Table! I can’t really even put into words how surreal this experience was. But I will admit I teared up a bit at the end. What an amazing human, he is. AN HONOR.

Mama Teigen’s Jok Moo

1 cup dry Jasmine rice
6 quarts water
1 bunch cilantro
1 bunch green onion
1.5 tbs kosher salt
(Optional egg)
Pork mixture, marinate for at least 1 hour, ideally overnight:
1.5 lbs ground 80/20 or 70/30 pork
15 garlic cloves
1 tbs coriander seeds
2 tbs black peppercorns
2 tbs fish sauce
With a mortar and pestle, pulverize garlic with the coriander and black peppercorns. Rough and rustic is best, some whole seeds, some finely crushed. Add the garlic mixture to the ground pork and mix thoroughly with your hands. Add the fish sauce and incorporate.
For the porridge:
In a 8-quart stock pot, fill with water 2 inches below the rim. Bring to a boil. Add the dry rice. It will take approximately 1.5 hours to boil the rice down to the right consistency. You want a nice and slow rolling boil. Stirring frequently, particularly when it thickens. You want the consistency of soupy oatmeal when you add the pork. The pork bits should be rough. Take a handful and pinch of little bits into the water, stirring so they don’t stick to each other. Add 1.5 tbs kosher salt (more or less to taste). Cover and allow to simmer on low for another 15-20 minutes.
Just before serving, add cilantro and sliced green onion into the pot. You want them to be nice and bright green when you ladle into a soup bowl. An option at this point is to add a room temperature egg into your bowl to lightly poach it. Garnish with a little fresh cilantro, fried garlic, Thai chili powder, Thai chili in fish sauce, or pickled Thai chili – to your taste.