Adobong kangkong is a vegetable variant of the cooking cycle, adobo, wherein swamp spinach stewed in soy sauce, vinegar and garlic become the overwhelming focus. The Filipino adobo speaks to everything wicked and delightful. An extraordinary adobo, for me, implies delicious meat swimming in strong sauce and delivered fat. So while this adobong kangkong can be readied more beneficial sans meat, with tofu or lean pork cuts, I incline toward greasy pork tummy strips for best flavor. You should? How would you cook adobong kangkong?
Fixings
1 bundle kangkong1 pack kangkong
1 tablespoon oil1 tablespoon oil
1 little onion stripped and cut thinly1 little onion stripped and cut daintily
6 to 7 cloves garlic stripped and minced6 to 7 cloves garlic stripped and minced
1/2 pound pork stomach cut into 1/4 inch thick strips1/2 pound pork tummy cut into 1/4 inch thick strips
1/2 cup vinegar1/2 cup vinegar
1/4 cup soy sauce1/4 cup soy sauce
1/2 cup water1/2 cup water
pepper to tastepepper to taste
Directions
Trim around 2 creeps from the kangkong stalks and dispose of. Cut kangkong into 3-inch lengths, isolating the sturdier stalks from the leaves. Wash completely and channel well.
Trim around 2 creeps from the kangkong stalks and dispose of. Cut kangkong into 3-inch lengths, isolating the sturdier stalks from the leaves. Wash altogether and channel well.
In wide skillet over high warmth, heat oil. Include onions and garlic and cook, mixing routinely, until limp. Include pork and cook, mixing routinely, until delicately carmelized.
In wide skillet over high warmth, heat oil. Include onions and garlic and cook, mixing routinely, until limp. Include pork and cook, mixing routinely, until delicately carmelized.
Add vinegar and heat to the point of boiling. Keep on cooking, without mixing, for around 2 to 3 minutes. Include soy sauce and water. Heat to the point of boiling for around 1 to 2 minutes. Lower warmth, spread and cook for around 8 to 10 minutes or until pork is delicate and sauce is diminished. Season with pepper to taste.
Add vinegar and heat to the point of boiling. Keep on cooking, without blending, for around 2 to 3 minutes. Include soy sauce and water. Heat to the point of boiling for around 1 to 2 minutes. Lower warmth, spread and cook for around 8 to 10 minutes or until pork is delicate and sauce is decreased. Season with pepper to taste.
Increment warmth to high. Include kangkong stalks and cook, blending consistently, for around 1 to 2 minutes. Include kangkong leaves and cook, blending normally, for one more moment or until simply shriveled and secured with sauce. Eliminate from warmth and enhancement with seared garlic bits, whenever wanted. Serve hot.
Increment warmth to high. Include kangkong stalks and cook, mixing routinely, for around 1 to 2 minutes. Include kangkong leaves and cook, mixing consistently, for one more moment or until simply shriveled and secured with sauce. Eliminate from warmth and trimming with seared garlic bits, whenever wanted. Serve hot.
it taste delicious i promise that :) check it out and try it!
Its my favorite. Adobong kangkong