Adobong Kangkong
If you like the flavors of adobo, you’ll absolutely love this Adobong Kangkong made with water spinach and pork belly. It's a delicious and nutritious dish the whole family will love. And easy to make and budget-friendly, too!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch kangkong
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 6 cloves garlic, peeled and minced
- 1/2 pound pork belly, , cut into 1/2 inch thick strips
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- pepper to taste
Instructions
- 1
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.
- 2
In wide skillet over high heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- 3
Add pork and cook, stirring regularly, until lightly browned.
- 4
Add vinegar and bring to a boil. Continue to cook, without stirring, for about 2 to 3 minutes.
- 5
Add soy sauce and water. Bring to a boil for about 1 to 2 minutes.
- 6
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.
- 7
Increase heat to high. Add kangkong stalks and cook for about 1 to 2 minutes.
- 8
Add kangkong leaves and cook, stirring regularly, for another minute or until just wilted and covered with sauce.
- 9
Season with salt and pepper to taste.
- 10
Garnish with fried garlic bits, if desired. Serve hot.