1 Heat the cooking oil. Fry 1/5 of both the garlic and ginger over medium heat until brown and crisp. Remove the garlic, ginger and oil from the heat and set aside.
2 Season the pork with the pepper, soya sauce and the remaining garlic. Set aside.
3 Bring the rice and water to the boil in a pot. Cover the pot partially and simmer over low heat for 15min, stirring occasionally.
4 In a separate pot, bring the stock ingredients to the boil. Reduce the heat and simmer for 40min, skimming the surface regularly to remove the scum.
5 To make the pork balls, scoop teaspoonfuls of the pork mixture into the stock. Bring it to the boil before lowering the heat and simmering for 10min. Season with the fish sauce and a dash of light soya sauce.
6 Add the pork balls and the stock to the porridge, then stir in the remaining ginger.
7 Top with the fried garlic-ginger oil and coriander leaves. Add pepper to taste.