25 (Thu) June 2020
Pork Celery Adobo with Fried Egg Over Steamed Rice
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
The first BY ME AT HOME dish since we moved into our new apartment. I’ve cooked a few things for lunch, but this was the first time making something for dinner.
Adobo was the final meal that I had cooked in quarantine (see 11.161 Chicken Chicory Adobo), which goes to show how prominent this dish has become in my repertoire.
Similar to the addition of chicory for a touch of bitterness, I added celery leaves here. The strong herbaceous aroma of the celery changed the overall flavor profile, though not in a bad way.
(For more details about the food, see WHAT)
(For more details about the venue, see WHERE IN KOREA)