a variation on pork adobo

The weather is finally going to get cooler this week. Maybe by this weekend, it’ll actually even feel like fall. And as we all know, fall is the season of comfort food and cookies. And decorative gourds.

One of the comfort foods that has worked its way into my regular rotation is pork adobo. It’s now one of A’s favorite meals.

Adobo is a Filipino cooking method in which meat or seafood is marinated and cooked in a vinegar, soy sauce, and garlic. It sounds simple, but the result is complex and delicious. It’s tangy, rich, sweet, salty,  and a perfect food for when the weather is turning colder. It’s one of those things, like chili or mole or curry — every family (or even individual) has their own version. I like to add coconut milk for a creamy element.

You can use this recipe with chicken or beef or probably whatever you want. It’ll change the cooking times a bit, but the method is basically going to be the same.

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first virus of the season (also here’s some congee)

Hubs and I are both sick with some kind of plague. We are pretty sure where we got it from, but no one is here to point fingers (Kev). Sore throats, phlegm, coughing. It’s pretty miserable. On the bright side, he’s been working from home so we’ve been able to spend a lot of time together.

Whenever I’m sick, I crave the comfort foods of my childhood. (Well, whenever anyone is sick, they crave the comfort foods of their childhood, I suppose. Though I’m talking about my specific case, so… Anyway.) For me, this means some kind of brothy noodle soup, wontons, and/or congee. Since Adam is still on a liquid/pureed diet, that means it’s CONGEE TIME.

Congee is a rice porridge that is pretty ubiquitous in Asian countries. In China, it’s frequently a breakfast food, served alongside fried dough sticks (youtiao) or with an array of toppings so you can choose your own adventure. Possibly you’ve seen it at dim sum restaurants making the rounds. It’s not that different from grits or cream of wheat or oatmeal, although congee classically skews savory rather than sweet.

Recipe below the cut.

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