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Adobong Kangkong (River Spinach) Recipe Estimated cooking time: 25 minutes Adobong Kangkong Ingredients: 1 big bowl of kangkong

owl 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 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.

Adobong Kangkong Cooking Instructions:

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