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Sunday Supper & More

Stretch the spice with two Asian classics

Adobo pork (Karoline Boehm Goodnick for The Boston Globe)
Start with Adobo pork
(Karoline Boehm Goodnick for The Boston Globe)
End with Congee (rice porridge)
By Karoline Boehm Goodnick
Globe Correspondent / March 17, 2010

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Filipino food gets lost among the choices of Southeast Asian cuisines. An approachable introduction to the islands’ food is the stew called adobo, which can be made with a variety of meats. A long cooking period lets the piquant nature of vinegar, soy sauce, and peppers meld flawlessly with the tender braised meat. It’s as easy as cooking gets: All ... (Full article: 265 words)

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