Kangkong, also known as swamp cabbage, used to be referred to as a poor man's vegetable back home. That's because they are inexpensive and easily grown in swamplands. Unlike spinach, the leaves are quite fragile and easily bruised so it is not best to serve it as salad. The stalks are hollow and edible as well.
I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish. I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.
I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish. I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.
INGREDIENTS:
* 1 bunch Kangkong leaves, stalks cut in 2" length and leaves separated
* 1/2 pound Pork Loin, pre-boiled and cubed
* 1/2 can Canned Broth, Pork, Chicken or Vegetable
* 4 cloves Garlic, minced
* 1 medium Onion, chopped
* 1/4 cup Soy Sauce
* 1/4 cup Vinegar
* 1/4 teaspoon Ground Black Pepper
* 2 teaspoon Cornstarch or Tapioca Starch, dissolved in 1 tablespoon water
* Cooking Oil for sauteing
* 1 bunch Kangkong leaves, stalks cut in 2" length and leaves separated
* 1/2 pound Pork Loin, pre-boiled and cubed
* 1/2 can Canned Broth, Pork, Chicken or Vegetable
* 4 cloves Garlic, minced
* 1 medium Onion, chopped
* 1/4 cup Soy Sauce
* 1/4 cup Vinegar
* 1/4 teaspoon Ground Black Pepper
* 2 teaspoon Cornstarch or Tapioca Starch, dissolved in 1 tablespoon water
* Cooking Oil for sauteing
PREPARATION TIME : 5 minutes
COOKING TIME : 15 minutes
COOKING TIME : 15 minutes
Here's how to cook:
1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2 Add the soy sauce and vinegar and bring to a boil. Do not stir.
3 Add in the the Kangkong stalks and let it cook for a minute, then mix in the leaves.
4 Thicken the sauce with the starch dissolved in water and bring to a boil.
5 Serve with rice.
COOK'S TIPS
* The starch for thickening the sauce is optional. It's up to you if you would rather have a thin sauce for this dish.
* White vinegar is quite strong so do not stir it once added to the pan. Let it cook for a few minutes so the dish will not be too tangy.
* If you have fried fish or pork leftovers from the day before, you can use them here as long as they're not seasoned with overpowering flavors.
MY RATINGS:
My Mother always cook this menu for us! Truly I love the taste... 98% is worth!
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