Teresa's Recipes
Bobor Sam Jok - Cambodian Rice Porridge
Bobor Sam Jok, a comfort food staple in Cambodian cuisine, is a heartwarming rice porridge that marries the richness of ground pork with the unique flavors of century eggs and preserved radish. This dish, often enjoyed at breakfast or as a light meal, has a fascinating history tied to the agricultural heartlands of Cambodia. The century eggs, a Chinese influence, and the preserved radish, a nod to the country's pickling traditions, represent the melting pot that is Southeast Asian cuisine.
Ingredients
- A handful, finely chopped Cilantro
- 2 stalks, finely chopped Green onions
- To taste Salt
- To taste Pepper
- 1 tablespoon Fish sauce
- 1 cup Jasmine rice
- 4 cups Chicken broth
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 1/2 cup, chopped Preserved radish
- 2, cut into wedges Century eggs
- 1/2 pound Ground pork
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 35g
- Protein: 25g
- Sodium: 850mg
- Sugar: 1g
Instructions
- Heat a generous amount of oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, stirring frequently until their aroma permeates the kitchen.
- Introduce the ground pork to the pot and cook until it turns a rich brown color.
- Stir in the preserved radish and century eggs, ensuring they are evenly distributed within the mixture.
- Pour in the chicken broth and allow the mixture to reach a gentle boil.
- After rinsing the jasmine rice under cold water, add it to the pot.
- Reduce the heat to low and allow the porridge to simmer for around 30 minutes. The rice should be fully cooked and the porridge should have a thick consistency.
- Season the porridge with fish sauce, salt, and pepper according to your taste preference.
- Serve the Bobor Sam Jok piping hot, garnishing each bowl with a sprinkling of chopped green onions and cilantro.
Tips
- For a vegetarian version, substitute the ground pork with tofu and use vegetable broth in place of chicken broth.
- The porridge will continue to thicken as it cools. If it becomes too thick, add a bit more broth or water to thin it out before reheating.