If you go to the beautiful spots in the Philippines like Palawan, Camiguin, or Sarangani, chances are you will be served with sweet papaya, green seaweed (lato), and adobong kangkong (river spinach or onchoy).
These dishes are light years more delectable than the one we eat at the Filipino restaurants in L.A. But since we cannot go home very often, here is the recipe that will bring us nearer to grandma’s kitchen.
Adobong kangkong estimated cooking time: 25 minutes
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
SautÃ© 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.
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.