Add labong and cook for about 7 to 10 minutes or until tender. Drain labong and discard liquid. Remove the meat from the pot and deep fry for 10 minutes. Serve with steam rice and enjoy! Cook for about 10 more minutes. If preferred, add more brown sugar to balance the taste of the adobo. Clean the pork then cut to cubes with skin on. Add onions and garlic and cook, stirring regularly, until limp. Simmer for 5 minutes, then add vegetables. Add vinegar and bring to a boil.
Cook until vegetables are done. Wash thoroughly and drain well. Season with salt and pepper. Add pork and cook, stirring regularly, until lightly browned. Below are some of the mistakes you may make when making adobong sitaw, and because we. I prefer my adobo dry so. For the written version of this recipe, go here: Transfer the pork and marinade into the pan. This delicious adobong labong recipe or bamboo shoot adobo is one of the numerous variants of the adobo recipe. Just follow the steps in cooking the dishes and cook them until tender. It, actually, takes 30 to 40 minutes to cook this dish.
