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    Home » Vegetable Recipes

    Adobong Kangkong Recipe

    Published: Nov 6, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    If you like the flavors of adobo and want to add more greens to your meal, this Adobong Kangkong recipe is for you. It's a savory, tangy dish with water spinach that is quick and simple to prepare!

    Adobong Kangkong on a plate
    Jump to:
    • What is Adobong Kangkong?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Kangkong in Filipino cuisine
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Adobong Kangkong?

    Adobong Kangkong (or water spinach adobo) is a vegetable dish where kangkong is cooked "adobo" style. In the Philippines, adobo refers to a cooking technique that involves marinating and simmering meat or vegetables in a mixture of vinegar, soy sauce, garlic, bay leaf, and peppercorns.

    While Pork Adobo, Chicken Adobo, or Adobong Puti are common types of adobo, you can use the same cooking method with other ingredients like yardlong beans (Adobong Sitaw), eggplant (Adobong Talong), or squid (Adobong Pusit). Some versions might include coconut milk for a richer, creamier flavor.

    Ingredients you'll need

    Individual ingredients for Adobong Kangkong
    Salt, pepper, oil, and water are not in the photo.

    Notes and substitutions

    • Kangkong: This leafy vegetable has a mild, spinach-like flavor with long, hollow stems that stays slightly crisp when cooked. It’s also known as water spinach, kangkung, or ong choy. If you can’t find it, Chinese spinach, Swiss chard, or bok choy are good substitutes.
    • Pork: You can use pork belly, shoulder, or butt. Shrimp, tofu, chicken, or ground meats are other options. You can also leave out the protein and make the dish vegetarian.
    • Vinegar: Cane or coconut vinegar are traditional. If you don't have them, you can use distilled white vinegar, rice vinegar, or apple cider vinegar instead.

    How to make this recipe

    Step 1: Prepare the sauce

    In a small bowl, whisk together 2 tablespoons soy sauce, 3 tablespoons vinegar, 1 teaspoon sugar, 1 teaspoon cornstarch, 2 tablespoons of water, and black pepper to taste. Set it aside.

    Mixing the adobo sauce in the bowl.

    Step 2: Prepare the kangkong

    Rinse your bundle of kangkong under cold water to remove dirt and debris. Trim off the tough, browned ends of the stems.

    Chop them into 2-inch sections, keeping the stems and leaves separate. Rinse the pieces again, if necessary.

    Cutting the kangkong into small sections.

    Step 3: Cook the pork

    In a wok or large skillet over medium-high heat, add 8 ounces of sliced pork belly and ½ cup of water. Let it boil until the water evaporates, then reduce the heat to medium.

    As the pork renders fat, season with a little salt and cook until golden brown and crispy, adding oil if needed. Then, push the pork to the side of the pan.

    Browning the pork belly in the wok.

    Step 4: Sauté the aromatics

    Heat some oil over medium heat. Sauté 6 garlic cloves (minced) and ½ onion (chopped) until they soften.

    Sauteing the aromatics in the wok.

    Step 5: Add the stems and chili peppers

    Add the kangkong stalks or stems and chili peppers, if using. Stir-fry for about 2 minutes, or until the stems are slightly tender but still crisp.

    Adding the kangkong stems into the wok.

    Step 6: Add the leaves and sauce

    Add the kangkong leaves and pour in the sauce. The leaves will fill up the pan but don’t worry, they'll wilt down as they cook.

    Toss everything gently to coat the leaves evenly. Let the sauce thicken slightly, then taste and adjust the seasoning if needed.

    Adding the sauce to the kangkong leaves in the wok.

    If you like, you can garnish with fried garlic or shallots before serving. Enjoy your Adobong Kangkong with steamed white rice or Sinangag.

    Cooked Adobong Kangkong in the wok.

    Recipe FAQs

    Can I use regular spinach instead of kangkong?

    Yes, you can! Regular spinach is a good substitute, but it cooks much faster and wilts more than kangkong. To avoid overcooking, add it toward the end of the cooking process.

    What can I serve with Adobong Kangkong?

    Adobong Kangkong is perfect with steamed rice and goes really well with grilled or fried fish, pork, chicken, or even tofu—pretty much anything you like!

    Kangkong in Filipino cuisine

    • Stir-fried kangkong: Sautéed kangkong with garlic and other aromatics.
    • Kangkong with tofu stir-fry: Kangkong and crispy tofu tossed in a savory oyster sauce.
    • Sinigang: A tangy tamarind-based soup with vegetables and your choice of pork, fish, or shrimp.
    • Crispy Kangkong: Kangkong leaves dipped in batter and deep-fried into a crunchy snack or appetizer.
    • Ginataang Kangkong: Kangkong simmered in coconut milk, often with chilies and pork or shrimp for added flavor.

    Other vegetable recipes you may like

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Adobong Kangkong on a plate.

    Adobong Kangkong

    Kangkong (water spinach) cooked in a traditional adobo sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 234kcal
    Author: Nora Rey
    Cost: $6-$8

    Equipment

    • Wok or wide skillet

    Ingredients

    • 2 tablespoons soy sauce
    • 3 tablespoons vinegar (see note)
    • 1 teaspoon sugar
    • 1 teaspoon cornstarch
    • 2 tablespoons water more as needed
    • Ground, cracked, or whole peppercorns to taste
    • 1 bunch kangkong or water spinach (about 1 pound) rinsed and cut into 2-inch sections (see note)
    • 8 ounces pork belly or shoulder thinly sliced (see note)
    • 6 cloves garlic minced
    • ½ onion finely chopped
    • 1-2 chili peppers sliced (optional)
    • Neutral oil
    • Salt to taste
    • Fried garlic or shallots optional garnish
    US Customary - Metric

    Instructions

    • In a small bowl, whisk together the soy sauce, vinegar, sugar, cornstarch, 2 tablespoons of water, and pepper to taste. Set aside.
    • Rinse the kangkong to remove any dirt or debris. Discard the tough, browned ends of the stems.
      Cut kangkong into 2-inch sections, keeping the stems and leaves separate. Rinse the pieces again, if necessary.
    • In a wok over medium-high heat, add the pork and ½ cup of water. Let it boil until the water evaporates, then lower the heat to medium.
      As the pork renders fat, season with a little salt and cook until golden brown and crispy, adding oil if needed. Push the pork to the side of the pan.
    • Sauté the garlic and onions until softened, adding more oil if needed.
    • Add the kangkong stalks or stems and chili peppers, if using. Stir-fry for about 2 minutes, or until the stems are slightly tender but still crisp.
    • Add the kangkong leaves and pour in the adobo sauce. The leaves will fill up the pan, but they'll wilt down as they cook.
    • Toss everything gently to coat the leaves evenly. Let the sauce thicken slightly, then taste and adjust the seasoning if needed.
      As an option, garnish with garlic bits or shallots before serving.

    Notes

    • Kangkong: A leafy green with a mild, spinach-like flavor and crisp, hollow stems. Also called water spinach, kangkung, or ong choy. If unavailable, use Chinese spinach, Swiss chard, or bok choy.
    • Pork: Pork belly, shoulder, or butt works well. You can also use shrimp, tofu, chicken, ground meat, or leave out the meat for a vegetarian version.
    • Vinegar: Cane or coconut vinegar is traditional, but distilled white, rice, or apple cider vinegar are good substitutes.

    Nutrition

    Calories: 234kcalCarbohydrates: 4gProtein: 8gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 23mgSodium: 410mgPotassium: 197mgFiber: 0.5gSugar: 1gVitamin A: 611IUVitamin C: 7mgCalcium: 22mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Dennis

      November 06, 2023 at 6:54 pm

      5 stars
      Wow! This looks so appetizing - the best adobong kangkong! I have to make this!

      Reply
      • Nora Reyes

        November 08, 2023 at 11:31 pm

        Hi Dennis, That's so nice. Thank you so much!

        Reply
    5 from 1 vote

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