Apan – apan can be considered as a version of Adobong kangkong. This yummy concoction (which I really enjoyed) is an Ilonggo dish. It originated in the same region where our beloved Pancit Molo and Chicken Inasal came from. This is enough reason for me to visit Western Visayas on my next trip to the Philippines.
The use of crispy fried pork (also known as tulapho) is optional. Regular pork can be used, or you can even omit this ingredient. I am self-confessed carnivore (or shall I say omnivore who prefers meat over veggie), so it is quite obvious why I added these yummy crispy pork pieces in here.
Guinamos is originally used to season this dish. It is an ingredient similar to bagoong alamang, except that these come molded in cubes –which seems to resemble modeling clay.
This is one tasty and enjoyable dish. I was delighted by the flavor of the vegetable and the crispy fried pork complimented the dish very well. I really need to control my rice intake these days, but I just cannot help it.
Try this Apan – Apan (Adobong Kangkong with Cripsy Fried Pork) Recipe. Enjoy
Watch the Video on How to Cook Apan – Apan (Adobong Kangkong with Cripsy Fried Pork)
- Leaves from 1 large bunch of kangkong (water spinach)
- ¼ lb. Tulapho (crispy fried pork)
- 6 cloves garlic, crushed
- 1 medium onion, diced
- 3 tablespoons bagoong alamang (or guinamos)
- 5 tablespoons coconut vinegar
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Heat the oil in a large wok or pan.
- Add the garlic and cook until brown.
- Stir-in the onion; continue to cook until soft.
- Add the crispy fried pork. Saute for a minutes.
- Stir-in the bagoong
- Pour-in vinegar and let boil. Stir.
- Add the soy sauce. Stir.
- Add the kangkong leaves. Toss.
- Sprinkle salt and pepper. Toss and make sure that all ingredients are well blended. Cook for 2 to 3 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!