Adobong Kangkong

Adobong Kangkong

• 250g Kangkong (Water Spinach)
• 1/4 cup white vinegar
• 3 tbsp soy sauce
• 1/4 cup water
• 1 tbsp oyster sauce
• 1 tbsp oil
• 150g pork, diced
• 1 onion, chopped
• 1/2 head of garlic, crushed

Cooking Instructions:

Separate the kangkong leaves from the stalks. Set aside.
Combine vinegar, soy sauce, oyster sauce and water in a small bowl.
Heat oil in a frying pan over medium heat. Saute pork for about 3 minutes or until golden brown.
Add garlic and onion and saute for a minute.
Add kangkong stalks and stir-fry for few minutes and then add the leaves. Pour in the sauce mixture and mix to blend.
Cover the pan and simmer for about 2 minutes or until the stalks and leaver are tender and crisp, do not overcook.
Serve wih rice.

source:  goodfoodblogph