My version of Adobong Kangkong
The vinegar and soy sauce combination gives this dish a piquant flavor. The perfect accompaniment for it is a bowl of steaming hot white rice.. Yum!

Recipe below:

Ingredients:
Kangkong (water convolvulus)
1/4 cup cane or white vinegar
2 tbsps soy sauce
1/4 cup water
1 tbsp oyster sauce
1 tbsp oil
diced pork
onion, chopped
garlic, crushed

Procedure:
1. Trim the Kangkong, separating the leaves from the stalks. Set aside both leaves and stalks. In a small bowl combine vinegar, soy sauce, water and oyster sauce.
2. In a frying pan, heat oil over medium heat. Add diced pork and saute 2 minutes.
3. Push the pork to one side of pan. Add the onion and garlic and saute about 1 minute. Add kangkong stalks and stir-fry 2 minutes, then add the leaves. Pour in the vinegar and soy sauce mixture.
4. Cover pan and let simmer until stalks and leaves are tender but still crisp 1 to 2 minutes. Serve immediately with rice.

Enjoy! Happy Sunday!

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