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Adobo Recipes

Adobong Kangkong (River Spinach)

By ⋅ October 25, 2009 ⋅ Post a comment

Ingredients

  • 1 big bowl of kangkong (river spinach)
  • 1/4 kilo of pork, cut into small pieces
  • 1/4 cup of vinegar
  • 1/4 cup soy sauce
  • 5 cloves of garlic, minced
  • 1 onion, diced
  • 2 laurel leaves (bay leaves)
  • 1/2 teaspoon of monosodium glutamate (MSG)
  • 1 cup pork stock (broth) or bouillon pork cube dissolved in water
  • Salt and pepper to taste

Instructions

  1. Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
  2. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
  3. Let simmer then add the vinegar. Do not stir for 5 minutes.
  4. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
  5. Serve hot with rice.
  6. Cooking Note:
  7. Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

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