• Saute garlic and onions in a big pan then add the pork.
• Allow the pork to brown and oil for a few minutes.
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
• Let simmer then add the vinegar. Do not stir for 5 minutes.
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves.
• Continue cooking until the vegetable is done.
• Serve hot with rice.

Tip:

• Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.