Rinse the Jasmine Rice under cold water until the water runs mostly clear, then drain.
Bring the Unsalted Chicken Stock to a gentle boil in a large pot, add the rinsed rice, reduce to a low simmer and cook uncovered, stirring occasionally, until the grains break down and the mixture becomes creamy (about 45–60 minutes depending on desired thickness).
While the rice simmers, mince the Garlic and grate or julienne the Fresh Ginger.
In a skillet over medium heat, cook the Ground Pork until it begins to brown, then add the minced Garlic and grated Fresh Ginger and sauté briefly until fragrant.
Season the pork with Light Soy Sauce, a splash of Fish Sauce, a pinch of Sugar and Ground White Pepper; cook until the pork is fully browned and the flavors meld, then taste and adjust seasoning.
Stir the seasoned pork (and any pan juices) into the simmering congee and continue to cook a few minutes to let the flavors combine; if the porridge thickens too much, thin with a little extra stock or hot water.
If you like egg in your jok, either crack a couple of Eggs into the hot porridge and stir quickly for silky ribbons, or gently poach them whole in the simmering congee until set to your liking.
Ladle the jok into bowls and garnish generously with chopped Scallions, chopped Cilantro, a drizzle of Fried Garlic in Oil, extra Fish Sauce or Light Soy Sauce to taste, and serve with pieces of toasted or warm Pa Thong Ko on the side for dipping and crunch.
