Adobong Kangkong (Water Spinach Adobo Recipe)

Water spinach cooked in a simple adobo sauce.

Course Main Course

Cuisine Filipino

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 234kcal

Cost $6-$8

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

Combine the soy sauce, vinegar, sugar, cornstarch, water, and black pepper. Set aside.
Wash the kangkong, trim tough ends, and cut into 2-inch pieces. Keep stems and leaves separate.
Simmer pork with water until dry. Let it brown in its own fat, then push to one side of the pan.
Sauté garlic and onion until soft.
Add kangkong stems (and chili, if using). Stir-fry about 2 minutes.
Add kangkong leaves and prepared sauce. Toss gently until wilted and sauce thickens.
Taste and adjust, then turn off the heat.

Kangkong: Also called water spinach 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 white, rice, or apple cider vinegar works too.

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