Adobong Kangkong
Adobong Kangkong (Water Spinach which is locally known as Kangkong is the main ingredient for this healthy Adobong Kangkong Recipe. Adobo in Tagalog is a cooking technique where meats and vegetables are cooked and simmered in a soy sauce and vinegar, common meats used are pork or you can use minced pork. Adobong Kangkong is a simple vegetable dish that is considered a staple in many Filipino homes. In the Philippines, the most common variety is the wide-leaf ones in watery areas. (we called that "sa tabing Ilog or Sapa").Another variety is the Chinese Spinach or Water Cabbage which is locally known as Chinese Kangkong. In my Adobong Kangkong Recipe, I use the Chinese variety because of availability seasons.
Ingredients
- 1/2 kg pork belly sliced into small cubes
- 1 bunch kangkong (water spinach), cut into 4 inch long pieces
- 2/3 cup water
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 pc bay leaf
- 6 cloves garlic
- 2 tbsp crispy fried garlic
- 1/2 tsp seasoning powder (optional)
- pinch salt to taste
- 1/2 tsp ground pepper
- 5 tbsp cooking oil
Instructions
- In a small pan add oil then cook pork pieces until brown on all sides.
- In a separate pan add garlic then sauté until very fragrant, then add the 1/2 of the cooked pork.
- Add the soy sauce, vinegar, ground pepper, bay leaf, salt, and the water, bring to a boil then simmer for 3 minutes.
- Add kangkong put the lid and simmer for 2 to 3 minutes, just remember don't overcook the kangkong half cook is fine.
- Serve topped with the crispy pork and fried garlic. Enjoy
Video
Notes
No Comments