Binagoongang Kangkong

Binagoongang Kangkong

Sauted Kangkong in Shrimp Paste

The traditional way of making this recipe is usually steamed or blanched the green leafy and topped with shrimp paste and crispy liempo. In this recipe, water spinach are stir fried in pork oil with garlic, sugar and vinegar that brought out the natural taste of sour and sweetness in the vegetable.

Ingredients :

• 2 Bunches of water spinach (Kangkong)
• 100 Grams 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 :

1. You can use the raw (pinkish) or the saute shrimp paste, spicy is a great choices.
2. Fried firm tofu can be a subtitute for pork.
3. Instead of oil rendering, pork may be marinated in soya sauce, garlic and pepper then fried before adding.
4. You can use any cut of pork for this recipe.

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