Sunday, February 22, 2009

Adobong Kangkong (River Spinach) Recipe

*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

Adobong Kangkong Cooking Instructions:

*Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
*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.
*Let simmer then add the vinegar. Do not stir for 5 minutes.
*Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
*Serve hot with rice.

Cooking Note:
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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