Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kangkong and Ground Pork with Oyster Sauce Stir Fry
Fresh water spinach is quickly stir-fried over high heat with ground pork and crushed garlic in a savory oyster sauce until the greens are just wilted and tender while the meat is browned and coated in a rich glaze.
Instructions
- Brown the garlic by slowly frying it in oil until it turns golden brown. Do this by heating the oil in a pan. After around 20 seconds, add the crushed garlic. Stir and fry using a low to medium heat setting until it browns. Separate the garlic with the oil. Set aside. Note: This is an optional step. The browned garlic can be used as a topping or condiment for this dish and for other dishes too.
- Using 3 tablespoons of the oil used to fry the garlic, Saute the onion until it softens.
- Add the ground pork. Sauté for 3 to 5 minutes or until the pork turns light brown.
- Add oyster sauce and water. Stir and cook until the water evaporates completely.
- Put the water spinach stalks into the pan. Stir fry for 2 minutes.
- Add the water spinach leaves and a portion of the browned garlic. Cook for 1 minute. Note: you may add up to ½ cup of water if you like this with a bit of sauce.
- Season with salt and ground black pepper. Arrange on a serving plate and top with more browned garlic.
- Serve with rice.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- Cook tomato-based pork stews until the oil rises to the surface for concentrated flavor.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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