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(Karoline Boehm Goodnick for The Boston Globe) |
Sunday Supper & More
Serves 4
| 1 | teaspoon vegetable oil |
| 1 | piece (1 inch) fresh ginger, finely chopped |
| 2 | cloves garlic, finely chopped |
| 5 | scallions, thinly sliced |
| 1 1/2 | cups adobo pork and cooking juices |
| 1 | quart chicken stock |
| 2 | cups water |
| 4 | cups cooked rice |
| 1/4 | cup soy sauce |
| Salt and pepper, to taste | |
| Sesame oil (for sprinkling) |
1. In a large flameproof casserole, heat the oil over high heat. Add ginger, garlic, and half the scallions. Cook, stirring often, for 3 minutes.
2. Add the pork mixture, chicken stock, water, cooked rice, and soy sauce. Bring the liquid to a boil, lower the heat to medium, and simmer for 10 minutes. Taste for seasoning and add salt and pepper, if you like.
3. Ladle into bowls. Garnish each serving with a few drops of sesame oil and the remaining scallions.
Karoline Boehm Goodnick 
© Copyright 2010 Globe Newspaper Company.
