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Preparation

  • Canola Oil 40 g
  • Garlic, chopped 50 g
  • Pork Liempo, chopped 250 g
  • Butter 50 g
  • Hot Sauce 30 g
  • White Sugar 45 g
  • Water 250 ml
  • Cornstarch Slurry 45 g
  • Kang-kong, leaves and stalks, slices 1000 g
  • Chicharon, crushed for garnish 20 g
  • Garlic, chopped, fried for garnish 5 g
  1. Preparation

    10 minutes
    • In a wok, stir-fry the garlic and liempo until light brown.
    • Add the butter, Knorr Liquid Seasoning, Knorr Oyster Sauce, hot sauce, sugar and water.
    • Simmer the sauce and thicken with slurry.
    • Add the kang-kong and let it cook for 1 minute or more.
    • Plate the dish. Garnish with chicharon and fried garlic. Serve.