Pork & Kangkong in Black Bean Sauce

June 30, 2003
Filed under Filipino food, Meat recipes, Vegetable recipes

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Ingredients :

1/2 k. of pork belly
2 tbsp. of finely minced garlic
1 onion, diced
1 tbsp. of [i]tausi[/i] (fermented black beans)
1 tbsp. of soy sauce
freshly ground black pepper
1 tsp. of sugar
1 hot chili pepper, crushed
3/4 c. of water
2 bunches of kangkong (water spinach)
2 tbsp. of cooking oil

Cooking procedure :

Cut the pork belly into 1/2″ x 1/2″ cubes. Cut off and discard the hard stalks of the kangkong. Drain the black beans and wash under the tap. With mortar and pestle, crush the black beans coarsely.

Heat a heavy skillet. Pour in the oil and heat to smoking point. Over high heat, fry the pork cubes until golden. Add the black beans, garlic, onion and chili pepper. Cook until the onion is soft. Pour in the water and soy sauce. Season with ground black pepper and sugar. Bring to a boil, cover and simmer for 20 minutes. Check the liquid once in a while. You will need about 1/2 c. of liquid by the time the pork is ready.

With a slotted spoon, transfer the pork to a bowl. Keep. Warm. Increase the heat to high and place the kangkong on the sauce in the skillet. Cover and cook over medium-high heat for 1 minute. Transfer the kangkong to a serving platter, arrange the pork cubes on top and pour over the sauce. Serve at once.

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