Jook – Creamy Rice Pork Porridge
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This gluten-free creamy pork porridge, inspired by traditional Chinese Jook, is simple to prepare and can be enhanced with a variety of savory garnishes for a comforting meal.
Ingredients
- 1 cup (240 ml) jasmine rice
- 6 (thick) OR 9 (medium) OR 12 (thin) cups of water
- 100 g lean pork died into 1/2 inch cubes
- 2 tsp low sodium gluten free Soy sauce (ex: San J Tamari)
- 1 tsp salt
- 2 tsp of mushroom seasoning (ex: Po Luk KU - All Natural Mushroom Seasoning)
- 1 tblsp (15 ml) olive oil
Garnishes:
- 1 large handful of dried porcini mushrooms - soaked for 10 minutes, drained, and chopped into fine slivers
- 1 1/2 inch piece of grated ginger
- 2 shallots, minced/2 garlic pieces , minced/1 1/2 tsp crushed red pepper - mix
- 4 scallions, finely sliced
- 1/4 cup (60 ml) Pork Sung (homemade recipe)
- 2 tblsp (30 ml) cilantro, chopped
- 2 Century Eggs, chopped into 1/2 inch pieces (OPTIONAL)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a large Dutch oven or heavy-bottomed pot, combine the rinsed rice and 6 to 12 cups of water, depending on your desired porridge consistency.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 30 minutes or until the rice is very soft and the porridge has thickened.
- Add the diced pork to the pot and continue to simmer for another 10 minutes, stirring occasionally, until the pork is cooked through.
- Stir in the soy sauce, salt, and mushroom seasoning. Adjust seasoning to taste.
- Serve hot with optional garnishes such as chopped scallions, a drizzle of sesame oil, fried shallots, or pickled vegetables for added flavor and texture.
Notes
- Pork Sung in this recipe is gluten-free, but pre-packaged versions generally are not.
- Adjust the water amount based on how thick or thin you prefer the porridge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a bit of water if needed to loosen the consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0
- Sodium: 600
- Fat: 4
- Carbohydrates: 38
- Fiber: 1
- Protein: 12
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Fried Rice with Kimchi and Pork Belly
- Char Siu: Perfect Cantonese BBQ Pork Belly
- Char Siu – Chinese BBQ Pork
- Al Pastor Pork Tacos
Frequently Asked Questions
How do I control how thick or thin the porridge turns out?
The recipe gives a built-in range: use 6 cups of water for a thick, congee-style jook; 9 cups for medium; 12 cups for a thinner, brothier porridge. Both the recipe and the notes say to adjust water to taste — you can also add more water while reheating leftovers, as the notes point out the porridge thickens in the refrigerator overnight. 
Is this recipe actually gluten-free?
The base recipe is gluten-free — jasmine rice, pork, mushroom seasoning, and San J Tamari soy sauce are all gluten-free as specified. The notes add an important caveat: Pork Sung (used as a garnish) is gluten-free in the homemade version given in the recipe, but pre-packaged Pork Sung generally is not, so check the label if using store-bought.
What are century eggs, and do I have to use them?
Century eggs are preserved duck or chicken eggs with a dark, gelatinous texture and a strong, savory flavor — a traditional jook garnish. The recipe marks them as optional. The notes also suggest wolfberries (rehydrated until puffy) or dried porcini mushrooms as alternatives for those who want to skip the century egg while still adding a garnish with depth.
How do I reheat leftover jook without it becoming too thick?
The notes say to reheat gently on the stove, adding a bit of water as needed to loosen the consistency. Cold jook can gel considerably overnight; start with ¼ cup of water per portion and stir over low heat, adding more until you reach your preferred texture. Leftovers keep up to 3 days in the refrigerator in an airtight container.
