If you like the flavors of adobo and want to make sure you're getting your greens, this Adobong Kangkong recipe is for you. This savory, tangy dish with water spinach is quite simple to prepare!
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What is Adobong Kangkong?
Adobong Kangkong, or kangkong adobo, is a dish with "kangkong" (water spinach) cooked "adobo" style. In the Philippines, adobo refers to a cooking process that involves marinating and simmering meat or vegetables in a mixture of vinegar, soy sauce, garlic, and peppercorns.
While the most common are Pork Adobo, Chicken Adobo, or Adobong Puti, the method can be applied to other ingredients including kangkong, sitaw (yardlong beans), eggs, peanuts, or squid. Other variations might include the addition of coconut milk for a richer flavor.
Ingredients you'll need
Notes and substitutions
- Kangkong: A leafy vegetable with long, hollow stems, adding a slight crunch and a mild, spinach-like flavor. It's also known as water spinach or labeled as ong choy in most Asian supermarkets. If you can't find it, you can use spinach, Swiss chard, or bokchoy as alternatives.
- Pork: You can use pork belly, shoulder, or butt. If you want something else, shrimp, tofu, chicken, or ground meats are other options. You can leave out meat and make the dish vegetarian.
- Vinegar: Cane or coconut vinegar are traditionally used. If those aren't available, distilled white vinegar, rice vinegar, or apple cider vinegar are good alternatives.
How to make this recipe
Step 1: Prepare the adobo sauce
In a bowl, whisk together the soy sauce, vinegar, sugar, cornstarch, 2 tablespoons of water, and pepper to taste. Set aside.
Step 2: Prepare the kangkong
Rinse the kangkong under cold water to remove dirt and debris. Trim off the tough, browned ends of the stems. Chop them into 3-inch sections, keeping the stems and leaves separate. Quickly rinse the pieces again, if necessary.
Step 3: Cook the pork belly
In a wok or large skillet, place the sliced pork belly and ½ cup of water over medium-high heat. Bring to a boil until the water is fully evaporated, then lower the heat to medium as the pork starts to render fat.
Cook the pork in its own fat, or add more oil as needed, until it becomes brown and crispy. Then, push it to the side of the pan.
PRO TIP: For easy and precise cutting, semi-freeze your meat until it's firm but not solid, usually about an hour in the freezer. Also, boiling the meat briefly before browning makes it extra crispy.
Step 4: Sauté garlic and onions
Sauté garlic and onions until fragrant and translucent.
Step 5: Add kangkong stems and chili peppers
Add the kangkong stems and chili peppers, if using. Stir fry together for a couple of minutes until slightly tender but still crisp, about 2 minutes.
Step 6: Add kangkong leaves and sauce
Add the kangkong leaves and pour in the sauce. The kangkong will fill up the pan but don’t worry, it will wilt down as it cooks.
Toss to coat evenly until the sauce thickens slightly and the kangkong is well-coated. Taste and adjust seasoning as necessary.
As an option, garnish with fried garlic or shallots before serving. Enjoy your Adobong Kangkong with steamed white rice or Sinangag.
Recipe FAQs
Yes, you can substitute kangkong with regular spinach. Keep in mind that spinach will cook faster and wilt more than kangkong, so you will need to add it towards the end of the cooking process to avoid overcooking.
Adobong Kangkong pairs well with steamed rice and can be served alongside a variety of dishes like grilled or fried fish, pork, chicken, or tofu for vegetarians.
Explore more kangkong dishes
- Stir-Fried Kangkong: A simple, classic dish with stir-fried kangkong (water spinach) and minced garlic, seasoned with just salt and pepper.
- Kangkong with Tofu Stir-fry: A stir-fry with kangkong and crispy tofu tossed with umami-rich oyster sauce.
- Sinigang: A tangy tamarind soup, often including kangkong among other vegetables and a choice of pork, fish, or shrimp.
- Crispy Kangkong: Battered and deep-fried kangkong leaves served as a crunchy appetizer or snack.
- Kangkong Belacan: A Malaysian-inspired dish where kangkong is stir-fried with shrimp paste.
- Ginataang Kangkong: Kangkong cooked in coconut milk, often with chilies and pork or shrimp for added flavor.
Other vegetable recipes you may like
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📖 Recipe
Adobong Kangkong
Equipment
- Wok or large skillet
Ingredients
- 1 pound kangkong (water spinach) rinsed and cut into 2-inch sections; see note
- 8 ounces pork belly or shoulder thinly sliced; see note
- 2 tablespoons soy sauce
- 3 tablespoons vinegar see note
- 1 teaspoon cornstarch
- 2 tablespoons water
- Ground, cracked, or whole peppercorns to taste
- 1 teaspoon sugar
- 4 cloves garlic minced
- ½ onion finely chopped
- 1-2 chili peppers sliced (optional)
- Neutral oil
- Salt and pepper to taste
- Fried garlic or shallots optional garnish
Instructions
- In a bowl, whisk together the soy sauce, vinegar, sugar, cornstarch, 2 tablespoons of water, and pepper to taste. Set aside.
- Rinse the kangkong under cold water to remove dirt and debris. Trim off the tough, browned ends of the stems. Chop them into 3-inch sections, keeping the stems and leaves separate. Quickly rinse the pieces again, if necessary.
- In a wok or large skillet, place the sliced pork belly and ½ cup of water over medium-high heat. Bring to a boil until the water is fully evaporated, then lower the heat to medium as the pork starts to render fat.
- Cook the pork in its own fat, or add more oil as needed, until it becomes brown and crispy. Then, push it to the side of the pan.
- Sauté garlic and onions until fragrant and translucent.
- Add the kangkong stems and chili peppers, if using. Stir fry together for a couple of minutes until slightly tender but still crisp, about 2 minutes.
- Add the kangkong leaves and pour in the sauce. The kangkong will fill up the pan but don’t worry, it will wilt down as it cooks.
- Toss to coat evenly until the sauce thickens slightly and the kangkong is well-coated. Taste and adjust seasoning as necessary. As an option, garnish with fried garlic or shallots before serving.
Notes
- Kangkong: A leafy vegetable with long, hollow stems, adding a slight crunch and a mild, spinach-like flavor. It's also known as water spinach or labeled as ong choy in most Asian supermarkets. If you can't find it, you can use spinach, Swiss chard, or bokchoy as alternatives.
- Pork: You can use pork belly, shoulder, or butt. If you want something else, shrimp, tofu, chicken, or ground meats are other options. You can leave out meat and make the dish vegetarian.
- Vinegar: Coconut or cane vinegar are traditionally used. If those aren't available, distilled white vinegar, rice vinegar, or apple cider vinegar are good alternatives.
Dennis
Wow! This looks so appetizing - the best adobong kangkong! I have to make this!
Nora Reyes
Hi Dennis, That's so nice. Thank you so much!