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How to cook Adobong Labong
Adobong Labong Recipe or Bamboo Shoot Adobo is one of the numerous variants of the adobo recipe in the Philippines. This is dish uses bamboo shoots or Labong in Tagalog with pork and or shrimps. Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. One of those is the Adobong Labong or Bamboo shoot adobo, although this particular recipes is not vegetarian.
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species from the new bamboo culms that come out of the ground. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.
Filipinos have many ways how to cook Labong, aside from this Adobong Labong dish we also have Ginataang Labong.
Adobong Labong Ingredients:
- 1/2 kilo bamboo shoot cut into strips
- 1/4 kilo pork belly, cut into strips
- 1/2 head garlic, crushed
- 1 small sized onion, chopped
- 2 pieces Bird’s eye chili, sliced
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 1/2 tsp. peppercorns
- 3 pieces bay leaf
- 2 tbsp. sugar
- 4 tbsp. Canola cooking oil
- salt to taste
Adobong Labong Cooking Instructions:
- In a large wok place the Labong or bamboo shoot and add water enough to cover the labong.
- Turn the heat and bring to a boil and simmer for 5 to 10 minutes.
- Remove from Wok then drain and rinse, this will eliminate the after taste of the bamboo shoot.
- Return the Labong or bamboo shoots to the pan, add in 3 cups of water, add in all the other ingredients except salt.
- Bring to a boil and simmer for 40 minutes or until most of the liquid has evaporated. Add salt to taste.
- Serve with Garlic rice.
This delicious Adobong Labong Recipe or Bamboo Shoot Adobo is one of the numerous variants of the adobo recipe.