If you like the flavors of adobo, you’ll love this Adobong Kangkong made with water, spinach, and pork belly. It’s a delicious and nutritious dish the whole family will love. It’s also easy to make and budget-friendly!
Adobo is one of the most iconic Filipino dishes and the quintessential Philippine stew. Referred to as the unofficial national dish, it’s a delicious introduction to our unique and complex local cuisine.
It’s more of a cooking method than a specific dish, as there are many variations from one region to the next. We have adobong talong, adobong talaba, aodobong hito, adobong sitaw, adobong itlog, chicken feet adobo, and this kangkong recipe, just to name a few.
Ingredients:
- Oil– for sauteing
- Onions and Garlic– aromatics boost flavor
- Kangkong – a leafy green vegetable with a mildly sweet and earthy taste. It is also known as swamp or water spinach.
- Pork belly- has a good balance of pork fat and meat. If you prefer a leaner cut, you can substitute pork shoulder or replace the meat with fried tofu for a vegan option.
- Vinegar– use cane or coconut vinegar for an authentic flavor
- Soy sauce– adds a salty and savory taste
- Salt and pepper– enhances the flavor and adds zing
Adobong kangkong cooking process
- Sear pork. Saute onions and garlic in hot oil until aromatic. Add pork and cook until lightly browned.
- Cook pork. Add vinegar and boil uncovered without stirring for about 2 to 3 minutes. Add soy sauce and water and bring to a boil. Lower the heat, cover, and simmer until the pork is tender and the sauce is reduced. Season with pepper to taste.
- Cook kangkong. Increase the heat to high. Add the kangkong stalks and cook until tender. Add the kangkong leaves and cook until just wilted and covered with sauce.
- Season with salt and pepper to taste. Garnish with fried garlic bits, if desired.
Not feeling adobo? Try this kangkong and tofu with oyster sauce!
How to Serve and Store
- Serve adobong kangkong as a main entree with steamed white rice or as a side dish with your favorite daing na bangus or grilled pork belly. Sprinkle with a generous amount of fried garlic bits for extra flavor and aroma.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until thoroughly heated. Add more water and adjust seasonings as needed.
