Add 2 cups cooked rice, 12 cups (2.8L) water, smashed ginger, and 1 teaspoon salt to a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for approximately 60 minutes, stirring every 10-15 minutes to prevent sticking, until the rice has broken down into a thick, creamy porridge.

Meanwhile, combine the ground pork with light soy sauce, salt, sugar, cornstarch, white pepper, and sesame oil in a mixing bowl. Add the water (100ml / scant ½ cup) and mix until the marinade is fully absorbed. Roll the mixture into small meatballs, roughly 1 inch (2.5cm) in diameter. Cover and refrigerate until ready to use.

After 30 minutes of simmering, add the sliced shiitake mushrooms, cloud ear fungus, and diced carrot. Stir to combine and continue simmering.

With 15 minutes of cooking remaining, gently lower the pork meatballs into the simmering porridge one at a time. Avoid stirring vigorously — let them cook undisturbed for the first 5 minutes so they hold their shape. The meatballs are done when they reach an internal temperature of 160°F / 71°C. If you don't have a thermometer, cut one open to confirm there is no pink remaining in the centre.

Remove the pot from the heat. Beat the 2 eggs in a small bowl, then slowly pour them into the hot porridge in a thin stream while stirring gently in one direction. Place the lid on and let it sit for 1 minute — the residual heat will gently set the eggs into silky ribbons.

Ladle the porridge into bowls. Serve with sliced green onions, chopped cilantro, fried garlic, minced ginger, a squeeze of lime, a sprinkle of chili powder, white pepper, and crushed peanuts on the side. Let each person customise their bowl to taste.