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Pork adobo - mmm! - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Pork adobo - mmm!

    Hello there!

    Having noticed the geese nibbling on the shoots of kang kong reaching out into their pond, I decided upon a preemptive strike:

    I slithered along the trunk of a tree I had felled neatly across the pond and harvested a bucketful of the choicest kang kong leaves (see snap).

    Then, armed with a recipe for pork adobo I found on the FB forum (I think), I whipped up a quick dinner while Bianca was still mowing her portion of the 400-odd square metres of 'lawn'...

    She was sceptical at first, but pronounced the dish excellent! I served it with basmati rice cooked in the broth from osso bucco bones from dinner on Tuesday.

    No pics of the meal, sorry - we were both too hungry to delay feasting!

    Cheers,

    LMH
    "I started out with nothing, and I've still got most of it"

  • #2
    Re: Pork adobo - mmm!

    Is that thye same stuff I used to get in Singapore with hot chili sausce mixed in?

    We called it ditch weed there, but it was damn good.

    I heard they caught some chinese folks trying to grow it here and Houston and the *&^%$ hit the fan.

    bummer

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    • #3
      Re: Pork adobo - mmm!

      Could be Richie..........it is also known as Chinese water spinach. Probably banned in the USA under the Noxious Weeds Program............

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