|(Karoline Boehm Goodnick for The Boston Globe)|
|1||teaspoon vegetable oil|
|1||piece (1 inch) fresh ginger, finely chopped|
|2||cloves garlic, finely chopped|
|5||scallions, thinly sliced|
|1 1/2||cups adobo pork and cooking juices|
|1||quart chicken stock|
|4||cups cooked rice|
|1/4||cup soy sauce|
|Salt and pepper, to taste|
|Sesame oil (for sprinkling)|
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.
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.
3. Ladle into bowls. Garnish each serving with a few drops of sesame oil and the remaining scallions.
Karoline Boehm Goodnick