Binagoongang Kang-kong. Ingredients: - 2 Bunches of water spinach (kangkong) - 100 Grams of pork belly - 1 Tablespoon shrimp paste - 3 Cloves garlic - 1 Teaspoon vinegar - 1 Teaspoon sugar Directions : - Put pork into a large pan and add enough water to completely cover the fat. - Bring to boil over high heat, then lower to medium and literally boil the oil out of the fat, stirring occasionally. - When pork are golden brown or done, remove and set aside. - On the same pan and pork oil, saute garlic, onion until wilt. - Add the shrimp paste and stir cooking for a few minutes. - Add pork, sugar and vinegar, don’t stir and let it sizzle for a few minutes. - Saute the Kangkong leaves for a few minute or until done. Cooking Tips : - You can use the raw (pinkish) or the saute shrimp paste, spicy is a great choices. - Fried firm tofu can be a subtitute for pork. - Instead of oil rendering, pork may be marinated in soya sauce, garlic and pepper then fried before adding. - You can use any cut of pork for this recipe.
Posted on: Tue, 10 Sep 2013 08:39:00 +0000
Trending Topics
Recently Viewed Topics
© 2015