In the province, what we do is just get Kangkong in the backyard and do an instant Kangkong Adobo. When we went to Manila, I was shocked at how much these kangkong costs. I tried to have it in the 1 feet x 6 feet plot in front of my house but I cannot remember to water them and they kept dying! The ones in our backyard doesn’t even need watering, I don’t understand!

Adobong Kangkong

Ingredients

2 tbsp oil

4 pieces garlic, minced

100 grams pork liempo, cut into 1/2 inch cubes

1 tbsp Maya all-purpose flour

2 tbsp soy sauce

2 tbsp vinegar

pepper

water or broth

2 bundles kangkong, cut into 2 inch lengths (separate stems from leaves)

1. Marinate pork in flour and 1 tbsp soy sauce. Fry in oil and set aside.
2. Saute garlic in oil, then add Kangkong stems.
3. Add soy sauce, vinegar and pepper. Add enough water or broth. Bring to a boil.
4. Add Kangkong leaves. Adjust soy sauce if needed.
5. Transfer to plate and add pork on top.