web analytics
Pork adobo - mmm! - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Pork adobo - mmm!

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pork adobo - mmm!

    Hello there!

    Having noticed the geese nibbling on the shoots of kang kong reaching out into their pond, I decided upon a preemptive strike:

    I slithered along the trunk of a tree I had felled neatly across the pond and harvested a bucketful of the choicest kang kong leaves (see snap).

    Then, armed with a recipe for pork adobo I found on the FB forum (I think), I whipped up a quick dinner while Bianca was still mowing her portion of the 400-odd square metres of 'lawn'...

    She was sceptical at first, but pronounced the dish excellent! I served it with basmati rice cooked in the broth from osso bucco bones from dinner on Tuesday.

    No pics of the meal, sorry - we were both too hungry to delay feasting!

    Cheers,

    LMH
    "I started out with nothing, and I've still got most of it"

  • #2
    Re: Pork adobo - mmm!

    Is that thye same stuff I used to get in Singapore with hot chili sausce mixed in?

    We called it ditch weed there, but it was damn good.

    I heard they caught some chinese folks trying to grow it here and Houston and the *&^%$ hit the fan.

    bummer

    Comment


    • #3
      Re: Pork adobo - mmm!

      Could be Richie..........it is also known as Chinese water spinach. Probably banned in the USA under the Noxious Weeds Program............

      Comment

      Working...
      X