Ginisang Labong with Spinach Recipe Of Filipino

Ginisang Labong

Ginisang Labong with Spinach is a sautéed bamboo shoot with spinach, meat, preparing, and flavors. I concocted this dish since I was searching for something delightful, solid, and useful for the eating regimen. After some point of looking, I came up making this bamboo shoot formula.

The most difficult aspect in setting up this dish is the best way to dispose of the sharpness, terrible stench, and elusive surface of the bamboo shoot. I attempted to daintily knead it with salt and washed it with running water however the awful stench was still there. Until at last I concocted an answer by bubbling it with salt and vinegar, changed the water and bubbled it once more, and in conclusion, washed completely with running water.

The manner in which I arranged this dish was I first sauteed the pork, cooking all sides of the meat. I put away the pork on one side of the dish and sauteed different elements of garlic, onion, and tomato. At the point when the tomato was delicate, I added the long and sauteed it for 3-5 minutes. After which, I poured the combination of stock, vinegar, fish sauce, and sugar to give the dish a scrumptious character. On the off chance that you don’t have stock, water is fine – simply change the kind of the dish toward the finish of your cooking. I stewed the dish and kept cooking until the dish is finished.


Main Ingredients:

  • 1.5 lbs. of labong (bamboo shoots), julienned
  • 1 small onion, sliced
  • 3 cloves garlic, crushed
  • 1/4 lb. pork belly, sliced into 1/4 inch thick
  • Salt and pepper to taste

For Boiling:

  • water
  • 2 tablespoons salt
  • 1 tablespoon of vinegar

Liquid Mixture:

  • 1/2 cup broth
  • 2 tablespoons vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar


  1. Boil the labong in 7 cups of water for 15 minutes with added 2 tablespoons of salt and 1 tablespoon of vinegar. Change the water and simmer until the bamboo shoots are tender. Drain labong and discard liquid. Wash thoroughly with running water to remove the bitterness, unwanted smell, and slippery texture of labong and set aside.
  2. In a bowl, combine the following ingredients: 1/2 cup water, 2 tablespoons vinegar, 2 tablespoons fish sauce, and 2 tablespoons sugar. Mix well and set aside this liquid mixture.
  3. Heat oil in a large skillet over medium-high heat, sauté pork browning all sides of the meat. Set aside the pork on one side of the pan and then add and saute the garlic and onion until the onion is translucent. Add in tomatoes and sauté them all together, including the pork, until the tomato is soft. Season with salt and pepper to taste.
  4. Add in the bamboo shoots and sauté for 3 minutes. Pour the liquid mixture, simmer, and cook for some minutes. Add in spinach and continue cooking until spinach turns wilted and cooked.
  5. Mix well and season with salt and pepper preference to taste.
  6. Transfer to a serving plate and enjoy.

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