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

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Pork adobo - mmm!

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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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