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 tablespoons vegetable cooking oil
- 3/4 cup cooked shredded pork (or use whatever cooked meat you have)
- patis (fish sauce)
- 1 onion thinly sliced
- 1 tablespoon minced garlic
- 2 bird’s eye chilies
- 1 tablespoon sugar
- 1 bunch kangkong stalks cut into 3/4 inch lengths
- 1 cup firm tofu cubes fried
- 1 tablespoon 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.