1. Prepare the Rice:

1. Rinse Rice:
   • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2. Cook the Porridge:

1. Heat Oil:

   • In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped ginger. Sauté until fragrant, about 1-2 minutes.

2. Cook Meat (Optional):

   • If using ground pork or chicken, add it to the pot and cook until it’s no longer pink, breaking it up with a spoon.

3. Add Rice and Liquid:

   • Add the rinsed rice to the pot. Stir to combine with the garlic, ginger, and meat (if using). Pour in 6 cups of water or chicken broth.

4. Simmer:

   • Bring to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally, until the rice is very soft and the mixture has thickened to a porridge-like consistency, about 25-30 minutes. Add more water or broth if needed to reach your desired consistency.

5. Season:

   • Stir in the fish sauce and white pepper. Adjust seasoning to taste.

6. Finish:

   • Drizzle with sesame oil and stir well.

3. Serve:

1. Garnish:

   • Ladle the porridge into bowls. Garnish with chopped green onions, fresh cilantro leaves, sliced pickled vegetables, and fried garlic or shallots.

2. Optional Accompaniments:

   • Serve with soy sauce or chili paste on the side for added flavor.

Tips:

• Consistency: Jok should be creamy and slightly thick. If it becomes too thick as it sits, simply add a bit more water or broth to loosen it.
• Add-ins: Feel free to add other toppings like boiled eggs, sliced mushrooms, or vegetables according to your preference.