Adobong Kangkong

This would have been my entry to the 15th Lasang Pinoy Food Blogging Event, entitled "Recycled, Reloaded," which was about doing something (meaningful) from leftovers. Apart from challenging the Filipino creative genius (which naturally extends to culinary skills), the theme also promotes cost-effectiveness. Magaling, mura, masarap.

I wasn't able to post this it in time for the deadline though. Sayang.
I was thinking of another dish -- wanted to make Pandesal Pizzas or Bread Pudding (expecting leftover bread) but didn't get around to doing it. Talagang ang trabaho, istorbo sa blogging! :)

Too late did I realize I actually had a post in draft mode which utilized leftovers. Sayang.

Anyway...

(Update: I get in afterall! Lasang Pinoy 15 host Mike Mina of Lafang was kind enough to include this late post in the round up. Yey! Thanks Mike!)

What do you do with the skin leftover from when you have your pork ground by your carnero at the market? Me I cut them into strips, pack them into 50-gram or so portions and freeze them for later use in sautes or as toppings for noodle dishes or vegetable stir-fries, as I usually do for Kangkong on Fire, and in the recipe below...

ADOBONG KANGKONG

What's In It?

2 - 3 bundles Kangkong (swamp cabbage), leaves separated from stalks
2 T cooking oil
4 cloves garlic, minced
100 g. pork, cut into strips
1/2 c water
1 T all-purpose flour
1 c water
2 T soy sauce
2 T vinegar
1/2 t ground black pepper

Kitchen Conjugations:

In a pan boil pork skin strips until water dries. Add a little cooking oil and fry skins over medium heat until brown and crisp. (Don't forget to cover the pan, especially if you're a putok ng mantika magnet like me.) Remove from pan and set aside.

In the same oil, saute onions and garlic for one minute. Add in flour and 1 c water, soy sauce, vinegar and pepper. Bring to a boil, then add kangkong, let boil for another minute or just until the kangkong sweats and changes color a bit.

Transfer onto a serving dish and top with the crisp pork skins.




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