Scalding the Porridge

Allison Huang McFadden on paying attention, God's ecology, and the savory

To those communities of care that ship their grain across the sea, waiting many days for a reply

My go-to breakfast is a savory porridge of rice, pork and aromatics. They tolerate different heat. The pork, which I julienne into little matchsticks, requires a rolling boil that snaps its microscopic connective tissues taut. That makes its flesh firm and sp…