Binagoongang Kangkong with Adobo Bisaya
Recipe by: Chef Myke Sarthou of Tatung's Garden
Ingredients (Adobo Bisaya)
- 1.5 kilograms pork belly, cut into large chunks
- 3 tablespoons salt
- 8 cloves garlic
- 4 bay leaves
- 3 cups vinegar
- 2 cups oil
- Marinate pork in the vinegar mixture overnight.
- Add the oil and simmer in low fire until all liquid is reduced and pork fat is rendered.
- Fry the pork in its own fat until crispy.
- 1 clove garlic
- 1 tablespoon bagoong (fermented shrimp paste)
- 1 teaspoon vinegar
- 1 teaspoon sugar
- Leaves from 2 bunches of Kangkong
- Saute garlic and bagoong. Add sugar and vinegar and saute the Kangkong leaves.
The combination of both dishes were great. I didn't add a lot of salt into my marinade as I know the bagoong would be salty, so I ended up with slightly tangy adobo, which paired well to the slightly sweet-salty Kangkong.
For sure, you can use any cut of pork for this dish, but if you plan to use real lean pork, make sure it's the tender cut because even if you boiled the pork to make it tender prior to frying it, the meat could still be a little chewy tough when eaten.