It’s breakfast. It’s snack. If it’s a large serving, it can be lunch or dinner. Lugaw (congee) may be Chinese in origin but when served with a side dish of tokwa’t baboy (diced pork and fried tofu) doused with soy-vinegar sauce, it is definitely Filipino.
There are many ways to cook congee and different varieties of rice may be used. Sticky rice is popular in some areas; long grain rice is preferred in others (see related post). Just as there are many variations of how tokwa’t baboy is served. The most common way is to use boiled pork but I have eaten in a carinderia where lechon kawali was used and it was so, so delicious.
But traditionally? … Continue reading »