📝 About This Recipe
A beloved staple in Filipino households, Adobong Kangkong transforms humble water spinach into a flavor powerhouse using the iconic soy-vinegar braising technique. This dish perfectly balances the salty depth of soy sauce with the sharp tang of cane vinegar, all uplifted by an abundance of toasted garlic. It is a nutritious, budget-friendly masterpiece that captures the soulful essence of Filipino home cooking in under twenty minutes.
🥗 Ingredients
Main Produce
- 2 large bunches Kangkong (Water Spinach) (leaves separated from stalks; stalks cut into 2-inch lengths)
- 8-10 cloves Garlic (crushed and minced finely)
- 1 medium Red Onion (thinly sliced)
The Adobo Base
- 1/4 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 3 tablespoons Filipino Cane Vinegar (or white distilled vinegar)
- 1/4 cup Water (to adjust sauce consistency)
- 1/2 teaspoon Whole Black Peppercorns (cracked)
- 2 pieces Dried Bay Leaves (torn slightly to release oils)
- 1 teaspoon Brown Sugar (to balance the acidity)
Sautéing and Garnish
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable oil)
- 100 grams Pork Belly (sliced into small strips for optional savory fat)
- 1 tablespoon Fried Garlic Bits (for final topping)
- 1-2 pieces Bird's Eye Chili (optional, for a spicy kick)
👨🍳 Instructions
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1
Thoroughly wash the kangkong in cold water. Separate the tender leaves from the crunchy stalks. Cut the stalks into 2-inch pieces and set aside in a separate bowl from the leaves.
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2
In a large wok or skillet, heat the cooking oil over medium-low heat. Add the minced garlic and sauté until it turns a light golden brown and becomes fragrant.
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3
If using pork belly, add it to the pan now. Fry the pork until the fat renders and the edges become slightly crispy and golden.
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4
Add the sliced onions to the pan and sauté until they become translucent and soft, about 2 minutes.
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5
Toss in the kangkong stalks first. These take longer to cook than the leaves. Stir-fry for 2-3 minutes until they soften slightly but still retain a snap.
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6
Pour in the soy sauce, water, cracked peppercorns, and bay leaves. Bring the liquid to a gentle simmer.
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7
Add the cane vinegar. Crucial: Do not stir the mixture for at least 1-2 minutes after adding vinegar to allow the 'raw' acidic taste to cook off.
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8
Stir in the brown sugar to balance the saltiness and acidity. If you like heat, add the sliced bird's eye chilies at this stage.
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9
Turn the heat up to medium-high and add the kangkong leaves. Toss quickly to coat the leaves in the sauce.
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10
Cook for only 1-2 minutes until the leaves are just wilted. Be careful not to overcook, as kangkong can quickly become mushy and lose its vibrant green color.
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11
Taste the sauce. If it's too salty, add a splash of water; if too tart, add a pinch more sugar.
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12
Transfer to a serving platter immediately to stop the cooking process. Top with extra fried garlic bits for crunch and serve hot.
💡 Chef's Tips
Always cook the stalks a few minutes before adding the leaves to ensure even texture throughout the dish. Avoid over-stirring the vinegar immediately after pouring it in; letting it boil undisturbed results in a smoother, more mellow acidity. If kangkong is unavailable, you can substitute with spinach or bok choy, though the texture will differ slightly. For a vegetarian version, omit the pork belly and use mushroom sauce or liquid seasoning instead of traditional soy sauce for extra umami. To keep the vegetables vibrant green, work quickly with high heat once the leaves are added.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of garlic fried rice (sinangag) for the ultimate Filipino breakfast or lunch. Pairs beautifully as a side dish to fried fish like Tilapia or Galunggong. Enjoy with a side of salted duck eggs and fresh tomatoes to contrast the savory adobo sauce. For a refreshing drink, serve with a cold glass of calamansi juice or iced pandan tea. This dish also goes well with grilled pork belly (Liempo) to cut through the richness of the meat.