Adobong Labong

Method

1. If using fresh labong, boil in plenty of water 15–20 minutes, drain, rinse, and repeat once if still bitter. Drain very well.
2. If using pork, brown it in oil until some fat renders. If using shrimp, sauté only until almost pink, remove, and return later.
3. Add garlic and onion and cook until softened.
4. Add the labong and toss 2–3 minutes so the shoots absorb the aromatic fat.
5. Pour in soy sauce, vinegar, water, and bay leaf. Let the vinegar boil uncovered 2 minutes before stirring.
6. Simmer 10–15 minutes, until the bamboo shoots are tender and the liquid is reduced.
7. Return shrimp if using and cook only until opaque. Add sugar only if the vinegar needs rounding.
8. Finish with pepper and serve hot with rice.