Adobong Labong is a type of bamboo shoot dish cooked with pork and shrimps. This Adobong Labong Recipe will show you everything that you need to know. Bamboo Shoots are known as “Labong” in Filipino. These are soft and young edible bamboo sprouts that sprung on the ground.
Have you tried cooking bamboo shoots? This Adobong Labong Recipe will be of great help, if you haven’t tried making one yet. Some varieties of bamboo shoots have cyanide content. Make sure to peel the skin and boil the bamboo shoots before using to reduce or eliminate the toxin. Were you scared of this fact? Don’t be; you’ll be more terrified if you hear the details on the cyanide content of apples.
I hope that I did not scare your appetite away. There are many ways to ensure toxin-free bamboo shoots. I buy canned bamboo shoots instead of the fresh ones. Instead of boiling, I only soak them in fresh water an hour before using because they are already pre-boiled. If you are using fresh bamboo shoots, do not forget to boil them first for around 20 minutes. The Adobong Labong Recipe below will give you the complete list of ingredients and procedure.
Try this Adobong Labong Recipe and let me know your thoughts.
- Serves: 4
- Serving size: 4
- 2 to 2½ cups bamboo shoot; cut in 1 to 2 inch length
- ⅛ lb pork, thinly sliced
- 6 pieces shrimps, shelled and deveined
- 2 teaspoons salt
- 1 cup pork or beef broth
- ¼ cup vinegar
- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 medium onion, minced
- Salt and ground black pepper to taste
- Pour cooking oil in a wok then apply heat.
- Sauté garlic and onions
- Add pork then cook for 5 minutes.
- Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes.
- Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes.
- Pour-in vinegar and let boil. Simmer uncovered for 3 to 5 minutes.
- Transfer to a serving plate then serve.
- Share and enjoy!
Watch the cooking video: