There are 2 types of kangkong. one with longer thinner leaves and the wider with a heartshape leaves which i prefer. But i think there is no distinct flavor/difference between the two variety.
Y: 4 servings
2 bunches of kangkong
¼ lb of porkbelly, diced
3 cloves garlic, minced
1 small onion chopped
2 roma tomatoes - diced
3 T soy sauce
3 T vinegar- I suggest Datu Puti (Filipino Vinegar)
S&P to taste
Pepper flakes (optional)
1. Wash and clean kangkong.***
2. Separate leaves and cut stems into 1 inch lengths.
3. Render the diced pork belly until brown and crispy.
4. Set the pork and oil aside.
5. Using the same pan or wok with a little of the pork fat, sauté the garlic and onions until they turn translucent.
6. Add the kangkong stems and tomatoes, cook until the thicker stems are tender.
7. Add in the kangkong leaves, vinegar, soy sauce, a pinch of S&P and the crispy porkbelly.
8. Cover and bring to a simmer or until liquid has reduced.
9. Serve with fried fish and steamed rice.
* Soak kangkong in a bowl of tap water and 1 T salt for few minutes. This water mixture will extract whatever bugs are in every nooks and crannies.
Best served w/ fried fish and steamed rice.