Ingredients Jump to Instructions ↓

  1. 1 big bowl of kangkong (river spinach)

  2. 1/4 kilo of pork, cut into small pieces

  3. 1/4 cup of vinegar

  4. 1/4 cup soy sauce

  5. 5 cloves of garlic, minced

  6. 1 onion, diced

  7. 2 laurel leaves (bay leaves)

  8. 1 cup pork stock (broth) or bouillon pork cube dissolved in water Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. . Saute garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

  2. . 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.

  3. . Let simmer then add the vinegar. Do not stir for 5 minutes.

  4. . Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Best serve with hot rice. Enjoy.


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