Porbidang Kangkong is a popular dish in Bacolod made with kangkong leaves cooked in chillies and coconut milk. Think of it as a cleaner on the palate version of the laing, its similarly spicy but since it uses kangkong leaves it has that mellow flavour to it if comparing to taro leaves. The name comes of the dish means Forbidden Kangkong due to its spicy nature.
I love this dish, in fact we at home are addicted to it, we usually cook them three times in a row when we start having them. The taste is just so pleasant for a Filipino palate, its spicy, garlicky and creamy. What more can you ask for.
- Separate kangkong leaves and stems, chop the stems into smaller pieces.
- In a wok sauté garlic and shallots in medium heat.
- Add chillies, stir fry for 30 seconds.
- Pour the coconut milk and add the pork cube, turn heat to high then bring it to a boil, let it boil until it slightly thickens and starts to render coconut oil.
- Add the chopped stems, simmer for 90 seconds uncovered
- Add the leaves then continue to simmer for one more minute.
- Pour the coconut cream then simmer for one more minute, season with fish sauce then serve garnished with lots fried garlic on top.