Roast pork loin and spicy kangkong

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Kangkong is cheap. Kangkong is healthy. Kangkong is available all year round. Kangkong is water or swamp spinach. Just like mongo, it is often referred to as the poor man’s fare.

Kangkong happens to be my kids’ favorite leafy vegetable. That’s why I keep experimenting on new ways to cook it. In cooking this roast pork loin with spicy kangkong, my idea was to come up with a dressy dish–you know, pretty as well as flavorful–using the lowly kangkong so that it can somehow transcend its image of being a poor man’s vegetable.

roast pork loin and spicy kangkong

The pork and the kangkong were cooked separately. The pork was roasted while the kangkong was stir fried. To make sure that their flavors would blend, I used seasonings and spices that would go well together. In fact, I kinda downplayed the seasonings on the pork to emphasize the flavors of the stir fried kangkong.

Interesting? Read on.

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January 10, 2006  Print This Post   
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Comments

8 Responses to “Roast pork loin and spicy kangkong”
  1. maya says:
    January 12, 2006 at 2:18 pm

    hi Connie,

    kangkong is not available here in Aus (as far as I know), would you suggest an alternative? do you think I can use watercress instead? thanks

    Reply
  2. Connie says:
    January 12, 2006 at 7:34 pm

    i’m not very familiar with watercress, maya. but i use kangkong and spinach interchangeably.

    Reply
  3. Kats says:
    January 13, 2006 at 2:46 am

    :grin:
    maam, masarap po ng recipe nyo, usually nga lng, i add shrimp paste with my kangkong….and more garlic of course…

    Reply
  4. Connie says:
    January 13, 2006 at 4:54 pm

    I like garlic, too, Kats. :) But am allergic to shrimp paste. :sad:

    Reply
  5. Vilma says:
    January 16, 2006 at 6:15 am

    Connie,

    Whats sambal oelek?

    Thanks,

    Vilma

    Reply
  6. Connie says:
    January 16, 2006 at 7:45 am

    Vilma, it’s a Thai chili sauce. Minced hot chilis, actually. Comes in jars.

    Reply
  7. mary ann says:
    January 6, 2008 at 11:13 am

    i like fried kangkong…tapos merong sweet chili sauce,,,

    Reply
  8. racquel says:
    June 6, 2008 at 5:39 pm

    Hi Maya, where in Oz are you? Here in Sydney, you can find Kangkong in many Asian / Filipino shops. It’s sort of different though in shape. The one’s here are not like the one in Phils with long and slender leaves, here it’s a bit ‘fatter’. Hope you’ll find one.

    Reply
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