If you go to the beautiful spots in the Philippines like Palawan, Camiguin, or Sarangani, chances are you will be served with sweet papaya, green seaweed (lato), and adobong kangkong (river spinach or onchoy). These dishes are light years more delectable than the one we eat at the Filipino restaurants in L.A. But since we cannot go home very often, here is the recipe that will bring us nearer to grandma’s kitchen. Adobong kangkong estimated cooking time: 25 minutes Ingredients: 1 big bowl of kangkong (river spinach) 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4…