📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Discover the history of this region →
Jok is Thailand’s beloved breakfast porridge, traditionally made from rice cooked down until it breaks into a silky, comforting bowl. Our keto version uses riced cauliflower simmered in deeply flavoured pork bone broth until it absorbs every drop of savoury goodness. Topped with a soft-poached egg, crispy garlic, and fresh ginger matchsticks, it is the ultimate healing breakfast for a slow morning or a day when you need something gentle and restorative.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 small cauliflower head riced (about 500g)
- 300 g minced pork
- 1.2 litres pork or chicken bone broth
- 4 cm fresh ginger half sliced for broth, half julienned
- 3 tbsp coconut oil
- 4 cloves garlic thinly sliced
- 2 tbsp fish sauce
- 1 tsp white pepper
- 2 large eggs
- Spring onions sesame oil, white pepper to serve
Instructions
- Bring the broth to a boil with sliced ginger. Simmer 10 minutes.
- Add cauliflower rice and minced pork, breaking the pork up as it cooks.
- Simmer 20 minutes, stirring occasionally, until the cauliflower is very soft.
- Season with fish sauce and white pepper.
- In a pan, fry garlic slices in coconut oil until golden. Reserve the crispy garlic.
- Gently poach the eggs in the congee for 3–4 minutes.
- Serve topped with poached egg, crispy garlic, ginger julienne, and spring onions.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 20g | Fiber: 3g
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Health Benefits
- Bone broth provides collagen and gelatin, which many people find soothing and easy to digest.
- Cauliflower is a good source of choline, important for brain and liver function.
- Ginger is a well-documented aid for nausea and digestion.