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.
Course Main Course
Cuisine Filipino
Keyword Adobong, Pork
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 255kcal
Author Joost Nusselder
Cost $8
Ingredients
2bundlesKangkong (water spinach)
½tbspGinamos or Bagoong Alamang
3clovesGarlic(Finely Chopped)
1mediumOnion(Sliced)
1Red Bell Pepper(Sliced into strips)
¼kgPork(Cubed)
5pcsShrimps(Sliced)
½tbspVinegar
1tbspsugar
½tbspsoy 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.