Kangkong and Minced Pork with Oyster Sauce

Unveiling a Filipino culinary treasure. Can you guess the star ingredient? #GreenDelight #PinoyFlavors. Discover Kangkong and Minced Pork with Oyster Sauce, a quick and delicious Filipino stir-fry. A taste of home in every bite

In the bustling landscape of Filipino gastronomy, one vegetable stands out as a true kitchen hero – Kangkong, or water spinach. This unassuming leafy green, with its tender shoots, has been a beloved presence in Filipino kitchens for generations. It’s not just a vegetable; it’s a versatile, affordable, and utterly delicious gift to our culinary culture.

As someone deeply connected to Filipino culinary traditions, I can’t help but celebrate Kangkong’s role in our daily meals. It’s a common sight in Filipino groceries, and for many families, it’s a backyard staple, just like my grandfather’s thriving Kangkong garden. The story of my Lolo cultivating Kangkong in his garden is a testament to the enduring connection between Kangkong and Filipino families.

Kangkong’s presence in Filipino dishes is as diverse as our vibrant culture. From the comforting embrace of a sinigang pot to the bold flavours of an adobo-style stir-fry, and even the refreshing crunch in salads, Kangkong is an integral part of Filipino cuisine. It’s a symbol of resilience and resourcefulness in our kitchens, able to adapt and complement a wide array of flavours.

One dish that beautifully highlights Kangkong’s adaptability is the Kangkong and Minced Pork with Oyster Sauce stir-fry. This quick and delightful creation combines Kangkong’s tender greens with savory minced pork, all tied together with the umami-rich oyster sauce.

For this dish, we sauté minced pork until it’s gloriously golden, then introduce Kangkong into the mix, followed by a generous pour of oyster sauce. It’s a dance of flavours and textures that’s ready in a heartbeat, making it perfect for busy Filipino households seeking delicious, home-cooked meals.

In the world of Filipino cooking, Kangkong shines as an affordable, nutritious, and versatile ingredient. It’s not just a leafy green; it’s a symbol of Filipino ingenuity in the kitchen, just like my grandfather’s thriving garden. So, next time you’re craving a taste of home, consider preparing Kangkong and Minced Pork with Oyster Sauce, and savour the flavours that have graced Filipino tables for generations.

Kangkong and Minced Pork with Oyster Sauce

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Side Dish
• Cuisine: Filipino

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Description

Discover Kangkong and Minced Pork with Oyster Sauce, a quick and delicious Filipino stir-fry. A taste of home in every bite

 

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Ingredients

Units USM Scale 1x2x3x

• 350 grams (large bunch) of Kangkong / Water Spinach, chopped stalks and leaves separated
• 1/4 cup minced pork (25% fat)
• 3 tbsp oyster sauce
• 1 small onion, finely chopped
• 1 whole head of garlic, minced
• 1/2 cup water
• oil
• salt
• freshly ground black pepper

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Instructions

1. In a pan, heat some oil and sauté garlic and onions until fragrant.
2. Add the ground pork and sauté for 5 minutes or until it turns a lovely light brown.
3. Stir in the oyster sauce and water. Cook until the mixture thickens.
4. Add the Kangkong stalks into the pan, mix them in, and cook for 2 minutes.
5. Toss in the Kangkong leaves and cook for an additional 1 minute until they wilt.
6. Season your dish with a salt and a freshly ground black pepper.
7. Serve.

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