Marinate pork ribs in all the above ingredients except kangkong, 1/4 cup water, salt and cooking oil.
Allow to marinate for 4-25 hours.
When ready, remove meat from marinade and blot dry.
Reserve the marinade for braising!
Heat oil in dutch oven until oil is shimmering but not smoking.
With high heat, sear both sides of the ribs.
Do it in batches so as to not over crowd.
Remove ribs when done and set aside.
Turn off heat, and use kitchen towel to remove all the oil in the pan.
Turn on heat to medium, and add in about 1/4 cup of water of marinade.
Use a spatula to scrape the charred bits on the bottom of the pot.
Add all of the marinade and add the ribs and jus back into the dutch oven.
Bring to a boil, and reduce heat to low.
Cover and allow to simmer for 45 minutes.
Remove cover, add kangkong stir a little.
Cover and allow to cook until vegetable is wilted. (about 3 minutes)
Fish out all the kangkong, and set aside.
Turn the heat up to high and allow the sauce to reduce until desired consistency.
Season with salt if needed.
Serve over steamed white rice.