This dish was INCREDIBLY easy and relatively economical to make. If you have homemade (or even bottled) sambal, this should be a breeze. Prepare all your ingredients before you start to cook. Cut some pork (I used one pork chop) into small cubes or if you prefer, peel and prepare say 200 grams of shrimp instead. Slice a medium sized onion. Mince two cloves of garlic. Chop up 2-3 small tomatoes. Ready some peanut oil, sambal, a teaspoon or two of sugar, some patis or fish sauce and some salt and pepper.
You MUST use high, high heat for the best results. I put a large wok over high flames and when it was smoking, added some peanut oil. Saute the pork for a minute or so and season it with a touch of fish sauce to help it caramelize. Add the garlic and toss for a few seconds, then add the onions. Make sure these cook through, release some liquids and smells fragrant. Next add a heaping teaspoonful of sambal (adjust to more or less as you prefer) and the tomatoes. Let this cook down so it isn’t too soupy. Add the sugar and a bit more fish sauce. Do not worry if this seems to dry out a bit…
Add three small bunches of kangkong, already washed and snipped to bite sized pieces. Add some salt and toss quickly until the leaves are just cooked, do not overcook this dish. The stems should still have a bit of crunch when you eat them. Coat the kangkong with the pork, chili and tomato mixture and adjust seasonings as necessary.
Cooking time is just over five minutes total. And it tasted WONDERFUL! Spicy but tempered by a touch of sweetness. The saltiness of the patis also added to the overall appeal. A little crunch and some wilted leaves. A touch of protein, but mostly vegetables. We made two batches for lunch today… one an incendiary version with nearly 3 teaspoons of chili… the second one a more balanced dish. Total cost of one dish? Roughly PHP30 for kangkong, PHP20 for the pork, PHP20 for all other ingredients so it was roughly PHP70 and that could easily have fed 3-4 people; lots of rice on the side, please. :)