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!
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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
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.
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.
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.
Step 4: Sauté the aromatics
Heat some oil over medium heat. Sauté 6 garlic cloves (minced) and ½ onion (chopped) until they soften.
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.
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.
If you like, you can garnish with fried garlic or shallots before serving. Enjoy your Adobong Kangkong with steamed white rice or Sinangag.
Recipe FAQs
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.
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
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📖 Recipe
Adobong Kangkong
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
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.
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!