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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Ingredients :

1 400 g. slab of pork for roasting
1 medium-sized bunch of kangkong
1 onion, peeled and thinly sliced
1 tsp. of finely minced garlic
1 tsp. of sambal oelek
1 tsp. of salted yellow beans
salt
pepper
6 tbsps. of vegetable cooking oil
2 tbsps. of sesame seed oil

Cooking procedure :

Rub the pork liberally with salt and pepper.

Heat half of the sesame seed oil and half of the vegetable cooking oil in a pan. Lower the pork and brown on all sides. Transfer to a baking dish and roast in a hot oven, about 170oC, for about 20 minutes. Remove from the oven and allow to rest while you cook the kangkong stir fry.

Trim and cut the kangkong into 2-inch lengths, discarding the tough ends of the stalks.

Heat the remaining vegetable cooking oil in a saute pan. Cook the garlic, onion, salted yellow beans and sambal oelek for about a minute or until fragrant. Add the kangkong and cook, stirring, just until the leaves start to wilt. Note that I didn’t add salt nor pepper to the stiry fry. The salted yellow beans and sambal oelek are enough to impart the necessary flavors.

To assemble the dish, transfer the stir fried kangkong to a serving platter. Cut the roast pork into 1/4-inch thick slices and arrange on top of the kangkong. Drizzle the remaining sesame seed oil over the meat and vegetables.

To serve, allot 2-3 slices of roast pork and a heaping serving of stir fried kangong per person.

[tags] food, roast+pork, stir+fry[/tags]

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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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