Adobong Labong - Bamboo Shoots with Pork and Shrimps

Adobong Labong with Pork and Shrimps is the type of vegetable-meat dish that is an everyday meal. My mom cooked this entrée all the time and so I remember distinctly the tart, garlic-vinegar flavors that stood out at the table. The yellow strips of bamboo shoots are simple and nearly bland in flavor at the start, so the addition of garlic, vinegar and soy sauce adds a unique Filipino zest to the entire entrée. To round up the vegetable and meat meal, I add spinach leaves at the end of cooking for even more texture and a hearty dimension. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 up to 4 if served with rice.

Cook Time24

Total Time24

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Adobo Labong Bamboo Shoots

Servings: people

Calories: 348kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

large skillet or wok

Ingredients

1 can (20 oz./565 g.) sliced bamboo shoots , about 2 cups, drained
4 Tablespoons vegetable oil
6 to 8 cloves garlic peeled, minced
1 whole white or yellow onion chopped
1/4 pound pork shoulder cubed
1/4 pound fresh shrimps peeled, deveined, tails removed
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup organic vegetable broth
2 cups fresh baby spinach stems trimmed, washed
1 teaspoon salt
1 teaspoon black pepper powder
boiled rice for serving

Instructions

In a medium-sized bowl filled with water that’s room temperature, soak the bamboo shoot slices for about 30 minutes. This is to remove the slippery feel of the labong. Set aside.
In a large skillet, over medium heat, add the vegetable oil. When oil is hot enough, sauté the onions and garlic. Cook till onions are transparent after 1 to 2 minutes.
Add the pork cubes. Then add the shrimps. Mix ingredients and cook for 8 to 10 minutes till meat turns brown and shrimps are pink.
Pour the vinegar, soy sauce and broth.
Take the soaking bamboo shoots and discard the water. Add the bamboo shoots to the skillet and combine with other ingredients. Cover and simmer for 10 minutes more till labong softens.
Add the spinach. Season with salt and black pepper. Combine everything well. The spinach will cook in 1 to 2 minutes. Serve warm with rice on the side.
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films or videos without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition