Mortar and Pestle
MAKO Black Steel 
Just as Delicious
1 cup long grain rice
4 eggs
fish sauce to season and serve
ground white pepper to serve
finely julienned fresh ginger to serve
roughly chopped coriander (cilantro) to serve
finely sliced spring onion (scallions) to serve
Pork balls:
2 garlic cloves
150g pork mince
¼ tsp ground white pepper
2 tsp fish sauce
Garlic oil:
½ cup vegetable oil
8 garlic cloves, roughly chopped
Chilli vinegar:
1 long red chilli, thinly sliced
1/3 cup white vinegar
Place eggs in a heat-proof bowl. Pour over boiling water and allow to sit for 10 minutes. Remove eggs and set aside for later.
Rinse the rice briefly under running water. Place the rice in a large saucepan with 5 cups of water. Bring to the boil over high heat, then reduce the heat to low and gently simmer for 15 minutes. Every so often, use a wooden spoon to stir and break up the rice grains and to make sure the rice is not sticking to the bottom of the pan. Once the rice is a thick porridge consistency, remove from heat.
In the meantime, make the pork balls. Use a mortar and pestle to pound the garlic cloves to a paste. Mix the garlic with the pork mince, pepper and fish sauce. Heat 4 cups of water in a large pot over high heat. When simmering, add teaspoonfuls of the pork mixture. Simmer for 3-4 minutes or until the pork balls are cooked through. Remove from heat and season the stock with fish sauce and white pepper to taste.
Now it’s time to prepare your condiments.
For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a heat-proof jar or bowl and set aside until ready to serve.
For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a heat-proof jar or bowl and set aside until ready to serve.
To serve, place the pork soup back onto high heat and bring to a simmer. Add half the rice porridge mixture (you can save the rest for another morning) and stir through. Heat over medium-high heat until just simmering. The soup should have a thick soupy consistency. You can add more or less of the rice porridge mixture according to your taste. Crack 1 egg into each individual serving bowl and ladle the hot rice soup over the top. Top soup with coriander and spring onion. Serve with fish sauce, ginger, garlic oil, chilli vinegar, and pepper.
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