Porbida (Eastern Visayas Kangkong Stew)
Porbida (Eastern Visayas Kangkong Stew)
Ingredients
For the Porbida
- 1 pound pork belly, cut into 1-inch cubes
- 2 bunches kangkong, stems separated from leaves, cut into 2-inch pieces
- 6 garlic, cloves, minced
- 1 red onion, medium, chopped
- 1 inch ginger, fresh, peeled and julienned
- 2 tablespoons fish sauce
- 1/4 cup vinegar, cane or white
- 2 cups water
- 2 green chilies, long, sliced (or to taste)
- 1 cup coconut milk, full-fat
- 1 tablespoon cooking oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Add the pork belly cubes and cook until browned on all sides, about 8-10 minutes. Remove the pork from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 2
Add the chopped red onion to the pot and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and julienned ginger, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 6 min
- 3
Return the browned pork belly to the pot. Pour in the fish sauce and vinegar. Bring to a simmer and cook for 2-3 minutes, allowing the vinegar to cook off its strong aroma.
⏱️ 5 min
- 4
Add the water and sliced green chilies. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork is tender.
⏱️ 25 min
- 5
Stir in the coconut milk and the kangkong stems. Continue to simmer, uncovered, for 5 minutes, allowing the sauce to thicken slightly and the kangkong stems to soften.
⏱️ 5 min
- 6
Add the kangkong leaves and cook for another 2-3 minutes, or until the leaves are just wilted and tender-crisp. Do not overcook the kangkong leaves.
⏱️ 3 min
- 7
Season with salt and freshly ground black pepper to taste. Serve hot with steamed white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Porbida (Eastern Visayas Kangkong Stew)
For the Porbida
- 1 pound pork belly, cut into 1-inch cubes
- 2 bunches kangkong, stems separated from leaves, cut into 2-inch pieces
- 6 garlic, cloves, minced
- 1 red onion, medium, chopped
- 1 inch ginger, fresh, peeled and julienned
- 2 tablespoons fish sauce
- 1/4 cup vinegar, cane or white
- 2 cups water
- 2 green chilies, long, sliced (or to taste)
- 1 cup coconut milk, full-fat
- 1 tablespoon cooking oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Add the pork belly cubes and cook until browned on all sides, about 8-10 minutes. Remove the pork from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 2
Add the chopped red onion to the pot and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and julienned ginger, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 6 min - 3
Return the browned pork belly to the pot. Pour in the fish sauce and vinegar. Bring to a simmer and cook for 2-3 minutes, allowing the vinegar to cook off its strong aroma.
⏱️ 5 min - 4
Add the water and sliced green chilies. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork is tender.
⏱️ 25 min - 5
Stir in the coconut milk and the kangkong stems. Continue to simmer, uncovered, for 5 minutes, allowing the sauce to thicken slightly and the kangkong stems to soften.
⏱️ 5 min - 6
Add the kangkong leaves and cook for another 2-3 minutes, or until the leaves are just wilted and tender-crisp. Do not overcook the kangkong leaves.
⏱️ 3 min - 7
Season with salt and freshly ground black pepper to taste. Serve hot with steamed white rice.
⏱️ 2 min