<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S6D6zEtwqGI/AAAAAAAAAK8/RaRIpCdZyBo/s1600-h/adobo+%26+beef+stew+021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S6D6zEtwqGI/AAAAAAAAAK8/RaRIpCdZyBo/s320/adobo+%26+beef+stew+021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449631304464246882" /></a><br /><strong>Stretch the spice with two Asian classics</strong><br />From the <a href="http://www.boston.com/lifestyle/food/articles/2010/03/17/sunday_supper__more_the_philippines_famous_adobo?mode=PF">Boston Globe</a><br /><br />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 the ingredients go into one pot, and essentially all you have to do is skim the surface often to remove excess fat.<br /><br />Adobo pork makes a satisfying supper. Use small pieces of pork butt. Add a jalapeno and peppercorns (the dish should be a little spicy), but remove the peppercorns before serving. The dish simmers for more than an hour, until the pork is quite tender; then you have to let the cooking liquid bubble over high heat until it reduces and intensifies. Pair the dish with long-grain white rice. For Monday’s dinner, save some of the pork and rice for congee.<br /><br />Congee, or rice porridge, is traditionally served as breakfast in China. Think of it as Asian risotto, which can serve as a main dish for supper. The simple flavors of the soup provide a blank canvas on which the punchy adobo shines. Once you have leftover adobo and rice, the dish is quick to make. Saute ginger, scallions, and garlic in a pan, pour in chicken stock, water, and the leftovers from Sunday. Simmer briefly, garnish with a few more scallions and a drop of dark sesame oil. Two classics blend together to create a recipe that you will revisit again and again. <br /><br /><strong>Adobo pork</strong><br />Serves 4 with leftovers <br /><br /><strong>RICE</strong><br /><br />3  cups long-grain white rice <br />4 1/2  cups water <br /><br />1. In a fine mesh sieve, rinse rice well under cold running water.<br /><br />2. In a large pot with a tight-fitting lid, combine the rice and water. Bring to a boil over high heat. Lower the heat to medium, cover, and cook for 10 minutes.<br /><br />3. Remove the rice from the heat and let it sit, covered, for 5 minutes. (Set aside 4 cups cooked rice for the congee.)<br /><br /><strong>PORK</strong><br /><br />4  pounds boneless pork butt, cut into 1-inch pieces <br />1 1/2  cups cider vinegar <br />1/2  cup soy sauce <br />1  teaspoon whole black peppercorns <br />1  bay leaf <br />3  cloves garlic <br />1  jalapeno or other chili pepper, halved <br />Salt, to taste <br />2  scallions, thinly sliced <br /><br />1. In a large flameproof casserole, combine pork, vinegar, soy sauce, peppercorns, bay leaf, garlic, and jalapeno. Stir well.<br /><br />2. Bring to a boil, lower the heat to medium-low, and cover the pot.<br /><br />3. Simmer for 45 minutes, occasionally skimming fat from the surface.<br /><br />4. Remove the lid and continue cooking over medium heat for 30 minutes more or until the pork is extremely tender. (Total cooking time is 1 hour and 15 minutes.)<br /><br />5. With a slotted spoon, transfer the pork to a bowl; set aside. Skim the fat from the cooking juices. Bring liquid to a boil and let it bubble steadily until it reduces by half.<br /><br />6. Place the pork in the pan. Continue cooking for 5 minutes. Taste for seasoning and add salt, if you like.<br /><br />7. Remove and discard the bay leaf, jalapeno, and peppercorns. (Set aside 1 1/2 cups pork and cooking juices for the congee.)<br /><br />8. Spoon the remaining pork mixture over the rice. Garnish with scallions.<br /><br /><strong>Congee (rice porridge)</strong><br />Serves 4 <br /><br />1  teaspoon vegetable oil <br />1  piece (1 inch) fresh ginger, finely chopped <br />2  cloves garlic, finely chopped <br />5  scallions, thinly sliced <br />1 1/2  cups adobo pork and cooking juices <br />1  quart chicken stock <br />2  cups water <br />4  cups cooked rice <br />1/4  cup soy sauce <br />Salt and pepper, to taste <br />Sesame oil (for sprinkling) <br /><br />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.<br /><br />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.<br /><br />3. Ladle into bowls. Garnish each serving with a few drops of sesame oil and the remaining scallions.<br /><br /><a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S6D7BYuXh5I/AAAAAAAAALE/YtnEzOteS0I/s1600-h/congee+025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S6D7BYuXh5I/AAAAAAAAALE/YtnEzOteS0I/s320/congee+025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449631550353672082" /></a>