Adobong Kangkong: Water Spinach in Adobo Sauce
Water spinach cooked quickly in garlic, soy sauce and vinegar: the speed of a stir-fry with adobo flavor. Ready in 10 minutes.
About Adobong Kangkong
Adobong kangkong is water spinach cooked quickly in garlic, soy sauce and vinegar. It is a fast, flavorful way to cook greens, ready in about ten minutes. Kangkong is one of the most commonly eaten leafy vegetables in the Philippines.
Adobong kangkong turns an everyday leafy green into a savory side dish. Water spinach cooks in minutes, and the adobo sauce gives it a tangy, garlicky flavor. It is a useful dish for busy weeknights.
Ingredient notes
- Water spinach: separate stems and leaves for even cooking.
- Soy sauce and vinegar: the adobo base.
- Pork belly: optional, for flavor.
Tips for the best Adobong Kangkong
- Separate stems and leaves. Stems need longer.
- Keep the heat high. Quick stir-fry.
- Let the vinegar boil briefly. Before stirring.
- Do not overcook. Leaves should stay green.
What to serve with Adobong Kangkong
Serve with steamed rice and fried fish or meat.
Variations and substitutions
- With pork: crisp pork belly.
- Sitaw: see Adobong Sitaw.
Storing and reheating
Best fresh. The leaves darken and soften as they sit.
Frequently asked questions
Can I use other greens?
Yes. Spinach and bok choy work.
Where can I find kangkong?
In Asian markets; spinach is a substitute.
Can I add meat?
Yes, crisp pork belly is common.
