Adobong Kangkong

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

1. Sear pork. Saute onions and garlic in hot oil until aromatic. Add pork and cook until lightly browned.
2. 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.
3. 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.
4. 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.

More vegetable recipes

Ginisang Ampalaya at Hipon

Ginisang Munggo at Sotanghon

Ginisang Upo at Hipon

Ginataang Sigarilyas at Kalabasa

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.70 from 13 votes

Adobong Kangkong

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Author: Lalaine Manalo

Course: Main Entree, Side Dish

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4 Servings

Ingredients

• 1 bunch kangkong
• 1 tablespoon canola oil
• 1 onion, peeled and sliced thinly
• 6 cloves garlic, peeled and minced
• ½ pound pork belly, , cut into ½ inch thick strips
• ½ cup vinegar
• ¼ cup soy sauce
• ½ cup water
• pepper to taste

Instructions

• Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
• In wide skillet over high heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
• Add pork and cook, stirring regularly, until lightly browned.
• Add vinegar and bring to a boil. Continue to cook, without stirring, for about 2 to 3 minutes.
• Add soy sauce and water. Bring to a boil for about 1 to 2 minutes.
• Lower heat, cover, and cook for about 8 to 10 minutes or until pork is tender and sauce is reduced. Season with pepper to taste.
• Increase heat to high. Add kangkong stalks and cook for about 1 to 2 minutes.
• Add kangkong leaves and cook, stirring regularly, for another minute or until just wilted and covered with sauce.
• Season with salt and pepper to taste.
• Garnish with fried garlic bits, if desired. Serve hot.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”