Ingredients

• 1 big bowl of kangkong (water spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1/2 teaspoon of monosodium glutamate (vetsin)
• 1 cup pork stock (broth)
• Salt and pepper to taste

 

Instructions

1. Sauté garlic and onions in a big pan then add the pork. Cook the pork until both sides turns brown.
2. Add the cup of pork stock , 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. Cook for until 2-3 minutes.
5. Serve hot with rice.