Recipe: Tasty Adobong Kangkong (water spinach)

Recipe: Tasty Adobong Kangkong (water spinach) Delicious, fresh and tasty.

Adobong Kangkong (water spinach). Water Spinach which is locally known as Kangkong is the main ingredient for this healthy Adobong Kangkong Recipe. There are several varieties of Kangkong. In the Philippines, the most common variety is the wide-leaf ones; these are usually seen floating (if not intentionally grown) in watery areas.

Botanically this fast-growing leafy vegetable belongs.

Adobong Kangkong is a dish made out of Kangkong (Water Spinach) prepared the adobo way.

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 chicken and pork but there are several variations.

You can have Adobong Kangkong (water spinach) using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Adobong Kangkong (water spinach)

1. You need 1 bunch of kangkong.

2. You need 1 tbsp of oil.

3. It’s 1 of small onion, minced.

4. You need 7 cloves of garlic, minced.

5. Prepare 1/2 lb of pork belly cut 1/4 inch thick.

6. It’s 1/2 cup of vinegar.

7. You need 1/3 cup of soy sauce.

8. You need 1/2 cup of water.

9. Prepare of Pepper and salt for taste.

Adobong Kangkong is a vegetable version of adobo made with kangkong or water spinach simmered in vinegar, soy sauce and garlic.

So while this adobong kangkong can be prepared healthier sans meat, with tofu or lean pork cuts, I prefer fatty pork belly strips for best flavor.

Adobong Kangkong is a dish made up of Kangkong Leaves or Water Spinach it is also known as Swamp Cabbage.

Adobo is an authentic Filipino recipe; the ingredients are easy to find and not expensive.

Adobong Kangkong (water spinach) instructions

1. Trim about 2 inches from kangkong stalks and discard. Cut into 3 inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well..

2. Take a wok and put heat oil on high. Add onions and garlic and cook for 2 minutes.

3. Add pork and cook stirring regularly until lightly browned. About 5 minutes.

4. Add vinegar and bring to boil. Continue cooking for 2 minutes then add soy sauce and water and bring to boil.

5. Lower heat, cover and cook for 10 minutes or until pork is tender and sauce is reduced. Season with salt and pepper.

6. Increase heat to high and add kangkong stalks and cook for 2 minutes stirring regularly.

7. Add kangkong leaves and cook for another 2 minutes or until wilted and covered with sauce.

8. Remove from heat and garnish with fried garlic bits if desired. Serve hot and enjoy!.

A popular Filipino vegetable dish, Adobong Kangkong is water spinach cooked in vinegar, soy sauce and garlic.

It is usually a served as a side to a meat That's because they are inexpensive and easily grown in swamplands.

Unlike spinach, the leaves are quite fragile and easily bruised so it is not best.

Our version of vegetarian adobo using water spinach cooked in Mama Sita's Oyster Sauce.

Tip: Cut kangkong two inches from the bottom leaf.