Adobong labong combines bamboo shoots, pork, and shrimp in a simple vinegar-broth sauce with garlic and onion.
40 minutes · Serves 4
Ingredients for Adobong Labong
2 to 2 1/2 cups bamboo shoots, cut into 1- to 2-inch lengths
1/8 lb pork, thinly sliced
6 shrimps, shelled and deveined
2 teaspoons salt
1 cup pork or beef broth
1/4 cup vinegar
3 tablespoons cooking oil
1 tablespoon minced garlic
1 medium onion, minced
Salt and ground black pepper, to taste
How to cook Adobong Labong
1.Heat the cooking oil in a wok or wide pan over medium heat.
2.Saute the minced garlic and onion until fragrant and softened.
3.Add the thinly sliced pork and cook for 5 minutes, stirring occasionally.
4.Pour in the pork or beef broth and bring to a boil. Cover, lower the heat, and simmer for 10 to 15 minutes, until the pork is tender.
5.Add the shrimp, bamboo shoots, 2 teaspoons salt, and ground black pepper. Simmer for 5 minutes, until the shrimp turn pink and the bamboo shoots are heated through.
6.Pour in the vinegar and let it come back to a boil without covering. Simmer uncovered for 3 to 5 minutes so the vinegar sharpness mellows.
7.Taste and adjust with more salt and pepper if needed, then transfer to a serving plate.
