Adobong Labong (Bamboo Shoots Adobo)

INGREDIENTS:

1/2 cup pork, boiled for 15 minutes and cut into 1/2-inch cubes (save 1 cup stock)
5 tablespoons vegetable or corn oil
1/4 cup minced onion
1-1/2 tablespoons patis or salt
3 cups bamboo shoots cut into 2-by-2 inch squares
salt and freshly ground pepper to taste
1/2 cup shelled, deveined and minced shrimp
1 tablespoon minced garlic
1 cup reserved pork stock
4 tablespoons white vinegar

Heat 2 tablespoons oil in a skillet and saute garlic until light brown and onion until
transparent. Stir in pork and shrimp and cook until shrimp are done (when they are
pink). Add patis or salt, stock and bamboo shoots. Simmer for 15 minutes. Add
vinegar. Continue simmering until the liquid has been reduced by half. Add remaining
3 tablespoons of oil and cook for another 10 minutes. Add salt and pepper to taste.

Posted in: Vegetable Adobo