Asian cooking

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Adobong kangkong

There is an older version of adobong kangkong (swamp / water spinach) in the archive but it was cooked with chicken gizzards. This version, which went into the kids’ school lunchboxes today, has strips of lean pork.

If the meat comes from a young animal and is cut correctly, the pork strips are tender after only about 15 minutes of cooking. You can buy pork cutlets from the supermarket (thin, wide slices of fatless pork) or you can buy the meat whole and do the slicing yourself. Just remember that after the meat has been cut into thin slices, you have to determine in which direction the meat grain goes and cut across it.

Serves 2 to 3.

Ingredients for adobong kangkong

120 g. of lean, sliced thinly then cut across the grain into strips about 1/4 inch wide.
a bunch of kangkong
half a head of garlic, minced
an onion, finely sliced
ground black pepper
1 bay leaf
1/8 c. of white vinegar
1/8 plus 2 tbsps. of dark soy sauce
2 tbsps. of vegetable cooking oil

Heat the cooking oil in a pan. Add the pork strips and cook over high heat until the edges start to brown. Add the garlic and onion, stir and cook until fragrant, about a minute. Pour in the vinegar. Let boil. Stir again then pour in the soy sauce. Stir, bring to the boil, add the bay leaf, cover and simmer for 15 minutes.

Meanwhile, prepare the kangkong. Cut into two-inch lengths, separating the lower portion of the stalks from the leaves.

When the pork is done (the liquid would have been reduced by almost half by this time), add the kangkong stalks. Cover and simmer for two minutes. Add the rest of the kangkong, stir and cook for a minute or just until the leaves are wilted.