A Juk Recipe For Barrel Tasting Weekend

It’s time for barrel tasting. We just wrapped up the first two successful days of Barrel Tasting and we’re looking forward another great two days this weekend.   Here at the Kendall-Jackson Wine Center, we served one of our all-time favorite comfort foods, Juk.

Eric Frischkorn prepared his version of this popular Asian rice porridge that included jasmine rice infused with lemon grass, ginger and chilies, topped with a crunchy slaw of thinly sliced vegetables and drizzled with spicy soy.  Finally, it is topped with crispy Niman Ranch pork belly.

Juk is a delicious combination of flavors that pair beautifully with our Muscat Canelli.  The spicy jalapenos and soy flavors balance out the 4% residual sugar in this wonderful off-dry wine.  Please come out and join us this weekend at the Wine Center for some Juk and Muscat Canelli.

Check back this weekend where we’ll either be serving Juk or Pizza fresh from our oven. You can also try the Kendall-Jackson Healdsburg tasting room where you’ll be treated to our award winning Gumbo paired with the Highland Estates Alisos Hills Syrah.


Juk is a traditional rice porridge from Thailand. It is most often enjoyed as a breakfast dish but I find that it is wonderful for any time of day. The hint of spice in this dish pairs perfectly with Kendall-Jackson Vintner’s Reserve Muscat Canelli.
Recipe by Chef Eric Frischkorn

Serves 8


  • 1 tsp. rice oil
  • 1 small piece of fresh ginger (1-inch cube)
  • ¼ jalapeno (remainder reserved for topping)
  • 1 lemon grass stalk
  • 5 garlic cloves
  • 1 C. jasmine rice
  • 7 C. water
  • 1 Tbsp. lime juice
  • 1 tsp. fish sauce
  • 1 Tbsp. soy sauce
  • Kosher salt
  • Shredded chicken or roasted pork for garnish


  1. Heat the rice oil in a 4-quart pot over medium heat. Add ginger, jalapeno, lemon grass and garlic and cook until the fragrance is released, approximately 2 minutes.
  2. Add rice and water, bring to a boil and then reduce to a simmer. Cook for approximately 90 minutes or until all the liquid is absorbed and rice is of porridge consistency.
  3. Remove ginger, lemon grass, garlic and jalapeno.
  4. Season with lime juice, fish sauce, soy sauce and salt. Garnish with meat, salad and spicy soy. Enjoy!

For the salad

  • ½ red onion, sliced thin
  • 2 carrots, peeled and cut julienne
  • 1 bunch cilantro leaves, picked
  • ¼ head green cabbage, sliced thin
  • ¼ tsp. fish sauce


  1. Mix all ingredients together and allow to sit for 10 minutes.

For The Spicy Soy

  • ¼ C. soy sauce
  • 1 tsp. fish sauce
  • Pinch of red pepper flakes
  • Remaining jalapeno, diced small


  1. Combine all ingredients and allow to sit for 1 hour.