Jok (rice porridge) with seasoned ground pork and soft-cooked egg

Grind the ground pork further in the food processor with soy sauce, fish sauce, white pepper, sugar and an ice cube to a very fine paste; the ice keeps it cold so the fat does not separate.

Set the pork aside, or to make ahead portion it into small chunks on a flat plate, freeze, then bag.

Wash the broken rice.

Bring 4 cups water to a boil and add the rice; stir only occasionally until it returns to a full boil.

Once the rice thickens, stir constantly so it does not stick and burn; add more water if it gets thick before the grains break down. Cook until it looks like one paste from a distance with grains still visible, about 30 minutes.

To make ahead, cool the rice base quickly in a flat wide container and refrigerate; it keeps up to a week.

Put a room temperature egg in a bowl and slowly pour off-the-boil water over it until just submerged. Leave 10 minutes, then shock it in cold water.

Bring 3/4 cup pork stock to a boil.

Drop in portions of the pork paste, any size.

Season with 1 teaspoon soy sauce and 1/4 teaspoon salt; flip the pork when half done.

Add about 1 cup of the rice base, break up the lumps and stir; adjust the stock to taste, about 3 parts stock to 4 parts rice or 2 to 3. Turn off the heat.

Crack the egg over the jok; the white should be just set and silky, the yolk runny.

Garnish with white pepper, green onions, cilantro and finely chopped ginger.