Apan-apan recipe (adobong kangkong with pork)
Apan-Apan is a best-loved popular food in the Visayan province and it is said that the dish is closest to Adobong Kangkong which is well known in the Tagalog region. It can be served as a side dish, starter or main entrée.
Servings 4 people
Calories 255kcal
Cost $8
Ingredients
- 2 bundles Kangkong (water spinach)
- ½ tbsp Ginamos or Bagoong Alamang
- 3 cloves Garlic (Finely Chopped)
- 1 medium Onion (Sliced)
- 1 Red Bell Pepper (Sliced into strips)
- ¼ kg Pork (Cubed)
- 5 pcs Shrimps (Sliced)
- ½ tbsp Vinegar
- 1 tbsp sugar
- ½ tbsp soy sauce
- Cooking oil
Instructions
- Cut the stem or stalk of the Kangkong.
- Wash and Clean the Kangkong
- Saute Garlic and Onions
- Add the Pork and the Shrimps until cooked
- Add the Kangkong leaves and some softer stalks. Boil and simmer until the stalks soften.
- Add the Vinegar, Soy Sauce, Sugar, and Ginamos or Bagoong Alamang.
- Allow simmering until Kangkong is crispy.
- Garnish with sliced bell pepper
- Serve
Nutrition
Calories: 255kcal
