This Adobong Kangkong with water spinach, pork belly, and other flavors will delight those who like the flavor of adobo. This is a nutritious and delicious dish that the whole family will enjoy. It’s also easy to prepare and affordable!
Adobo is a Filipino classic and is the best-known Filipino dish. It’s often called the unofficial national dish and is an excellent introduction to the diverse local cuisine.
You’ll find many different variations in each region. It’s more of an art than a dish. There are many variations: adobong, talaba and hito; sitaw, itlog, chicken legs, and this kangkong dish.
- Kangkong is a leafy green vegetable with a mildly sweet, earthy flavor. It’s also called water spinach or swamp spinach.
- Pork belly has a good mix of meat and fat. If you prefer a leaner cut, you can substitute pork shoulder or fried tofu as a vegan alternative.
- Vinegar – Use cane vinegar or coconut vinegar to get an authentic taste
- Soy sauce – Adds a salty, savory flavor to your dish
- Salt and pepper – Enhances flavor and adds zing
- Let the vinegar simmer, covered, for at least a few minutes without stirring. This will allow it to release its strong acidic taste.
- The kangkong stalks will be stronger, so add them first.
- After they have cooked, you can add the leaves.
- Make sure to cook the kangkong.
- Allow them to cool down until the leaves are tender. Remove from the heat immediately, as any residual heat will continue to cook the dish.
How to Store and Serve?
- Serving adobong-kangkong with steamed white or side dishes with your favorite fried meat or fish as a main dish. Sprinkle with plenty of fried garlic bits for an extra taste and aroma.
- Refrigerate leftovers for up to three days in a tightly-fitting container.
- Heat in a saucepan on medium heat until heated through.
- Adjust seasonings and add more water as necessary.
Adobong Kangkong Recipe
Quick Overview of Recipe
- Prep time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Course: Main Entree, Side Dish
- 1 bunch kangkong
- 1 tablespoon of canola oil
- 1 onion, peeled then sliced thinly
- 6 cloves garlic, peeled & minced
- 1/2 lb pork belly, cut into strips 1/2 inches thick
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- To taste pepper
Cooking Steps & Instructions
- Cut the stalks of the kangkong about 2 inches and throw them away.
- The kangkong can be cut into three-inch lengths. Separate the stronger stalks from the leaves
- Drain well and wash thoroughly
- Heat oil in a large skillet on high heat. Stir in garlic and onions until softened
- Cook the pork until it is lightly browned
- Bring to boil vinegar. Cook, occasionally stirring, for approximately 2 to 3 minutes
- Add the soy sauce and water. Bring to a boil for approximately 1 to 2 minutes
- Reduce heat and cover the pan. Cook for 8-10 minutes until the pork is tender and the sauce has reduced Season with salt and pepper as needed
- Turn up the heat to high. Cook the kangkong stalks for 1 to 2 minutes
- Stir in the kangkong leaves. Cook for another minute or until they are just wilted
- Salt and pepper to your liking
- If desired, garnish with fried garlic bits. Serve immediately
If you liked this recipe, you’ll definitely want to check out these other posts on my blog: