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Labong is the Tagalog term for bamboo shoots. The inner portion is the fleshy part which is eaten. The outer covering is layers upon layers of sheaths covered by silky, powdery stuff that is highly allergenic. So one has to take the covering out to get into the tender fleshy part..
- 5 tablespoons vegetable or corn oil
- 1 tablespoon minced garlic
- ¼ cup minced onion
- ½ cup pork, boiled for 15 minutes and cut into ½-inch cubes (save I cup stock)
- ½ cup shelled, deveined and minced shrimp
- ½ tablespoons patis or salt
- 1 cup reserved pork stock
- 3 cups bamboo shoots cut into 2-by-2-inch squares
- 4 tablespoons white vinegar
- salt and freshly ground pepper to taste
- Heat 2 tablespoons oil in a skillet and saute garlic until light brown and onion until transparent.
- Stir in pork and shrimps and cook until shrimps are done (when they are pink).
- Add patis or salt, stock and bamboo shoots.
- Simmer for 15 minutes add vinegar.
- Continue simmering until the liquid has been reduced by half.
- Add remaining 3 tablespoons of oil and cook for another 10 minutes.
- Add salt and pepper to taste.