INGREDIENTS:
- 120 g. of lean, sliced thinly then cut across the grain into strips about 1/4 inch wide.
- a bunch of kangkong
- half a head of garlic, minced
- an onion, finely sliced
- ground black pepper
- 1 bay leaf
- 1/8 c. of white vinegar
- 1/8 plus 2 tbsps. of dark soy sauce
- 2 tbsps. of vegetable cooking oil
INSTRUCTIONS:
- Heat the cooking oil in a pan. Add the pork strips and cook over high heat until the edges start to brown.
- Add the garlic and onion, stir and cook until fragrant, about a minute.
- Pour in the vinegar. Let boil. Stir again then pour in the soy sauce.
- Stir, bring to the boil, add the bay leaf, cover and simmer for 15 minutes.
- Meanwhile, prepare the kangkong. Cut into two-inch lengths, separating the lower portion of the stalks from the leaves.
- When the pork is done (the liquid would have been reduced by almost half by this time), add the kangkong stalks. Cover and simmer for two minutes.
- Add the rest of the kangkong, stir and cook for a minute or just until the leaves are wilted.
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