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!
Adobo is one of the most iconic Filipino food and is considered the quintessential Philippine stew. Referred to as the unofficial national dish, it's a delicious introduction to our unique and complex local cuisine.
It's more of a cooking method than a specific dish, as you'll find many variations from one region to the next. We have adobong talong, talaba, hito, sitaw, itlog, chicken feet, and this kangkong recipe just to name a few.
- Kangkong – a leafy green vegetable with a mildly sweet and earthy taste. It is also known as swamp or water spinach.
- Pork belly– has a good balance of pork fat and meat. You can substitute pork shoulder if you prefer a leaner cut or replace the meat with fried tofu for a vegan option.
- Vinegar– use cane or coconut vinegar for an authentic flavor
- Soy sauce– adds a salty and savory taste
- Salt and pepper- enhances the flavor and adds zing
- Allow the vinegar to simmer for a few minutes uncovered and without stirring to cook off its strong acidic flavor.
- As the kangkong stalks are sturdier, add them first and allow them to cook for a couple of minutes before adding the leaves.
- Do not overcook the kangkong. Cook them until the leaves are just wilted. Immediately remove from heat as the residual heat will continue cooking the dish.
How to Serve and Store
- Serve adobong kangkong as a main entree with steamed white rice or as a side dish with your favorite fried fish or meat. Sprinkle with a generous amount of fried garlic bits for extra flavor and aroma.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until completely heated. Add more water and adjust seasonings as needed.
- 1 bunch kangkong
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 6 cloves garlic, peeled and minced
- ½ pound pork belly, , cut into ½ inch thick strips
- ½ cup vinegar
- ¼ cup soy sauce
- ½ cup water
- pepper to taste
- 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.
- In wide skillet over high heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add pork and cook, stirring regularly, until lightly browned.
- Add vinegar and bring to a boil. Continue to cook, without stirring, for about 2 to 3 minutes.
- Add soy sauce and water. Bring to a boil for about 1 to 2 minutes.
- 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.
- Increase heat to high. Add kangkong stalks and cook for about 1 to 2 minutes.
- Add kangkong leaves and cook, stirring regularly, for another minute or until just wilted and covered with sauce.
- Season with salt and pepper to taste.
- Garnish with fried garlic bits, if desired. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”