If you’ve got cooked pork that’s too little to turn into a complete dish, try combining it with a little bit of this and that, wave your magic wand and create some magic. Kidding. You don’t need a wand. You just need to believe that you can do magic. And you can with this recipe.
And just where did the too little pork come from? Oh, you know me. I like simmering bones to make homemade broth. When Speedy buys soup bones, he buys pork ribs with a generous amount of meat. So, I simmer the bones, then, I pull the meat off them. I was able to get about a cup and a half of meat, most went into a mung bean stew and, the rest, I combined with tofu and a bunch of kangkong stalks (the leaves had gone into the mung bean stew earlier) into this sweet and spicy stir fry.
- 2 to 3 tbsps. of vegetable cooking oil
- about ¾ c. of cooked shredded pork (or use whatever cooked meat you have)
- patis (fish sauce)
- 1 onion, thinly sliced
- 1 tbsp. of minced garlic
- 2 bird’s eye chilies
- 1 tbsp. of sugar
- a bunch of kangkong stalks, cut into ¾ inch lengths
- 1 c. of fried firm tofu cubes (see tip on frying tofu)
- 1 tbsp. of oyster sauce
- Heat the cooking oil. Add the shredded pork. Season with a little patis. Cook over high heat until the meat is nicely browned and lightly crisp.
- Add the onion, garlic, chilies and sugar. Cook for a minute, stirring often.
- Add the kangkong. Season with more patis. Stir fry for two to three minutes.
- Finally, add the fried tofu. Pour in the oyster sauce. Stir fry just until the tofu is heated through.
- Serve the sweet and spicy kangkong with shredded pork and fried tofu at once.