📝 About This Recipe
A beloved staple in Filipino households, Adobong Kangkong transforms humble water spinach into a savory, tangy masterpiece using the classic 'Gisado' technique. This dish balances the saltiness of soy sauce with the sharp punch of cane vinegar, all elevated by an abundance of toasted garlic. It is a vibrant, quick-cooking stir-fry that captures the soulful essence of Filipino home cooking in every crunchy, umami-rich bite.
🥗 Ingredients
Main Produce
- 2 large bunches Kangkong (Water Spinach) (leaves and tender stems separated; stems cut into 2-inch lengths)
- 8-10 cloves Garlic (peeled and smashed; half finely minced for topping)
- 1 medium Red Onion (sliced thinly)
Aromatics and Protein
- 100 grams Pork Belly (sliced into small thin strips (optional for added richness))
- 1/2 teaspoon Whole Peppercorns (cracked slightly)
- 2 pieces Dried Bay Leaves (torn in half to release oils)
Adobo Sauce Base
- 1/4 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 3 tablespoons Filipino Cane Vinegar (do not stir immediately after adding)
- 1 tablespoon Oyster Sauce (adds a modern savory depth)
- 1 teaspoon Brown Sugar (to balance the acidity)
- 1/4 cup Water or Vegetable Broth (to create a light sauce)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
👨🍳 Instructions
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1
Prepare the kangkong by plucking the leaves from the stems. Cut the tender parts of the stems into 2-inch pieces and discard the woody bottom ends. Wash thoroughly and drain.
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2
In a cold wok or large skillet, add 2 tablespoons of oil and the minced garlic. Turn the heat to low and toast the garlic until golden brown and fragrant. Remove half of the toasted garlic and set aside for garnish.
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3
Increase the heat to medium-high. Add the pork belly strips (if using) and sauté until the fat renders and the edges become slightly crispy, about 4-5 minutes.
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4
Add the sliced onions and the remaining smashed garlic cloves. Sauté until the onions become translucent and soft.
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5
Toss in the cracked peppercorns and bay leaves, stirring for 30 seconds to infuse the oil with their earthy aroma.
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6
Add the kangkong stems first, as they take longer to cook. Stir-fry for 1-2 minutes until they are slightly softened but still retain a snap.
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7
Pour in the soy sauce, oyster sauce, and water. Stir to combine and let it come to a gentle simmer.
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8
Pour the cane vinegar over the mixture. Crucial: Do not stir for at least 1 minute to allow the 'raw' harshness of the vinegar to cook off.
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9
Add the brown sugar and stir everything together. Taste the sauce; it should be a harmonious balance of salty, tangy, and slightly sweet.
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10
Add the kangkong leaves to the wok. They will look like a lot, but they wilt down significantly.
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11
Toss the leaves quickly for about 30-45 seconds. You want them just wilted and coated in the glossy sauce, but still vibrant green.
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12
Immediately remove from heat to prevent overcooking the delicate leaves. Transfer to a serving platter.
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13
Garnish generously with the reserved crispy toasted garlic and serve immediately while steaming hot.
💡 Chef's Tips
Always separate the stems from the leaves; cooking them at the same time results in mushy leaves or raw stems. Never stir the vinegar immediately after pouring it into the hot pan; letting it boil undisturbed mellows the acidity. If you want a vegetarian version, omit the pork and use mushroom sauce instead of oyster sauce. For a spicy kick, add two chopped bird's eye chilies (siling labuyo) along with the onions. Use a high-heat wok if possible to achieve 'wok hei' (breath of the wok) for a smokier flavor profile.
🍽️ Serving Suggestions
Serve as a side dish to 'Lechon Kawali' (Crispy Fried Pork Belly) to cut through the richness. Pair with warm, fluffy jasmine rice—the sauce is perfect for drizzling over the grains. Goes excellently with grilled fish or 'Inihaw na Liempo'. Serve alongside a cold glass of calamansi juice or iced tea to complement the savory-sour notes. For a complete Filipino feast, serve with a side of 'Atchara' (pickled papaya).