🥬 Adobong Kangkong

Vegetable · Main ingredient: Kangkong · ⏱ 14 min · Serves 5 · ~₱85 · Best for: Dinner, Lunch

Ingredients

• 2 bunch 2 bundles kangkong (water spinach), cut into 2-inch pieces
• 3 tbsp 3 tbsp cooking oil
• 5 clove 5 cloves garlic, crushed and chopped
• 1 pc 1 small onion, sliced
• 0.25 cup 1/4 cup soy sauce
• 3 tbsp 3 tbsp white vinegar
• 1 pc 1 bay leaf
• 0.5 tsp 1/2 tsp whole peppercorns, crushed
• 150 g 150g pork belly, sliced thin (optional)
• 3 pinch salt to taste

Instructions

1. Wash the kangkong thoroughly and separate stems from leaves; set aside.
2. Heat oil in a pan over medium heat. If using pork, sauté until browned and slightly crisp, about 5-7 minutes.
3. Add garlic and onion, and sauté until fragrant.
4. Pour in soy sauce, vinegar (without stirring immediately to let it cook off harsh acidity), water, bay leaf, and peppercorns. Bring to a boil.
5. Simmer for 5 minutes to let the flavors meld and, if using pork, to tenderize it further.
6. Add the kangkong stems first and cook for 1 minute.
7. Add the leaves and cook briefly for 30 seconds to 1 minute, just until wilted; do not overcook.
8. Season with salt if needed, and serve immediately with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🍖 The Story of Adobo: How the Philippines' Unofficial National Dish Got Its Name