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.