Adobong Kangkong (River Spinach)

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

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

Adobong Kangkong Cooking Instructions:

Saut 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.
Cooking Note:
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage,
string beans or any other vegetable.