1 huge bowl of kangkong (river spinach)
1/4 kilo of pork, cut into little 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 (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste
1Saute garlic and onions in a enormous pan then add the pork. Allow the pork to brown and oil for a few minutes.
2.Add a cup of pork stock (or bouillon cube dissolved in water or plain water), 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.
5.Continue cooking until the vegetable is done.
6.Serve warm with rice.