Cooked With Vegetables

Roast pork loin and spicy kangkong

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.

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
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 sauté 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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