Adobong Kangkong (Water Spinach Adobo) Recipe

Adobong kangkóng is a vegetables dish usually sautéed in cooking oil, onions, garlic, vinegar, and soy sauce. It is usually served as a side dish and with steamed white rice.

This recipe can be used to cook other vegetables as alternative like eggplant, spinach, cabbage, string beans or any other vegetable.

Kangkong is a common leaf vegetable in fish and meat stews, such as "sinigang". An appetizer in the Philippines, called crispy kangkong, uses the leaves coated with batter and fried until crisp and golden brown (crispy kangkong).

Kangkong is known in English as water spinach, river spinach, water morning glory, water convolvulus, or by the more ambiguous names "Chinese spinach", "Swamp cabbage".

In the Philippines a variety of Kangkong is grown in canals dug by the Americans during the occupation after the Spanish American war. Another variety in the Philippines that grows on land is called "Chinese Kangkong" in the Philippines as opposed to the variety that is grown in water that is simply called Kangkong or "native" Kangkong.

Good for serving: 4-5 persons

Ingredients:

1 bunch water spinach (kangkong),
1/4 kilo pork belly, cut into 1 inch cubed
1/4 cup soy sauce
1/8 cup vinegar
1 head garlic, crushed and chopped
1/4 cup water
2 tablespoons
cooking oil
Salt and pepper to taste

Cooking Procedure:

Wash and drain kangkong, separate leaves and stalks, chopped stalks in 1 inch length.
Heat a cooking pot and pour-in the cooking oil.
Fry pork until golden brown, set aside
Same pot, put-in the garlic then brown.
Pour the soy sauce, vinegar, and water in the cooking pot and let boil.
Add the pork and kangkong stalks and cook for 1 to 2 minutes. Sprinkle salt and ground black pepper then stir.
Add the Kangkong leaves and gently stir to mix with the other ingredients, then cook for few seconds.
Serve with steam rice! Share and enjoy!

References:

en.wikipedia.org/wiki/Ipomoea_aquatica
Photo by: ronrag