• Description

Vernacular Names: balangeg

Parts utilized as vegetable and availability: shoots

Habitat: water, ricefield, river

Availability: all year round, available wet season

Dishes:salad, adobo

Adobong Kangkong

(Soy-and-Vinegar-Braised Kangkong)
Brgy. Lacong, San Gabriel, La Union

Ingredients

• 2.5 cups kangkong leaves and young stalks (or 1 normal market bunch)
• 100 g minced pork
• 1 small bulb shallot or sibuyas
• 4 cloves garlic or bawang, crushed
• Cooking oil
• ¼ cup vinegar or suka
• ¼ cup soy sauce or toyo
• Peppercorns or paminta

Procedure

1. Heat a cooking pot and pour in 1 tbsp cooking oil to sautee garlic and shallots in. (My revision: In a cooking pot over heat, sautee garlic and shallots in 1 tbsp cooking oil)
2. Add minced pork and cook for 5 minutes.
3. Pour the soy sauce, vinegar and water in the pot and let boil. Add a bit of water if desired.
4. Sprinkle salt and pepper, stirring.
5. Add the kangkong stalks first, followed by the leaves after about 2 mins of cooking. Mix gently with the other ingredients and cook for 30 seconds more.
6. Remove from heat.