Philippines Adobong Kangkong (Sautéed Water Spinach)
Adobong kangkong is a flavorful Filipino dish that highlights the simplicity and versatility of kangkong (water spinach). This dish is a plant-based variation of the classic Filipino adobo, where tender kangkong leaves and stems are sautéed and simmered in a savory, tangy sauce made from soy sauce, vinegar, garlic, and black pepper. Some versions add a hint of sweetness with a touch of sugar or balance the flavors with chile peppers for a spicy kick. Often topped with crispy garlic bits or served with fried tofu, adobong kangkong is a nutritious and budget-friendly dish that pairs perfectly with steamed rice. Its quick preparation and bold flavors make it a popular choice for everyday meals, embodying the Filipino culinary tradition of creating delicious dishes with humble, fresh ingredients.
Recipe Servings: 4
+ 15 minutes resting
Ingredients
Directions
- Season pork belly with salt and then let rest for 15 minutes.
- Pour cooking oil into a wok or skillet set over medium heat.
- Add pork belly to the hot oil and sauté until browned on all sides.
- Add garlic and sauté until very fragrant.
- Add water, soy sauce, vinegar, and bay leaf.
- Bring mixture to a boil, reduce heat, and simmer for 30 minutes.
- Add water spinach and black pepper, simmering for 2 minutes.
- Taste spinach and adjust seasoning if necessary.
- Sprinkle spinach with crispy fried garlic and serve hot.
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