When I say this site is all about speedy recipes, I mean it. This dish, called Adobong Kangkong in Filipino or ‘water spinach adobo’ in English, is a super quick way to whip up a healthy meal using just water spinach and adobo sauce. It’s best enjoyed with white rice, and this fast and easy recipe takes Adobong Kangkong to a whole new level.
What is Adobong Kangkong
Adobong Kangkong, or water spinach adobo, is a quick and tasty Filipino veggie dish where kangkong—aka water spinach or ‘ong choy’—is simmered in a savory mix of soy sauce, vinegar, garlic, and black pepper (adobo). I throw in some crispy pork rinds to level it up with crunch and added flavor.
Kangkong is a leafy green vegetable with hollow stems. It’s soft when cooked and soaks up flavor fast, which makes it perfect for dishes like this. It’s so versatile that you can just stir-fry it using other ingredients like Kangkong in Oyster Sauce and even with squid balls, like in Kangkong with Squid Balls recipe.
Adobo, on the other hand, is a classic Filipino cooking style known for that tangy, garlicky, and salty punch. Typically, adobo is made with meat like Pork Adobo and Chicken Adobo, but if you want something healthy, kangkong is a veggie to start with!
It’ll take you less than 15 minutes to whip up Adobong Kangkong using this recipe. I suggest cooking the rice ahead of time so you can dig into a warm, comforting meal as soon as the water spinach is ready. If you’re into veggie adobo dishes, you might also want to check out my adobo-style longyard beans. That Adobong Sitaw recipe definitely won’t let you down.
How to Prepare Kangkong
When preparing the water spinach for Adobong Kangkong, you can either use your hands or kitchen scissors to cut it. Remove the thick, tough stems and only keep the tender parts of the stems and the leaves. The tougher stems won’t soften during cooking, making them less pleasant to eat. It’s important to cut the kangkong into 2–3-inch pieces for safety. This also prevents any choking hazards. If you’re serving it to kids or anyone who prefers smaller bites, cut them even smaller.
How to Cook Adobong Kangkong (Water Spinach Adobo)
- Sauté the Garlic to Build That Base Flavor – Start by heating 3 tablespoons of oil in a pan. Toss in 6 chopped garlic cloves and cook them until they turn light brown. This step adds depth to the flavor and gives the oil a nice garlicky punch.
- Add Cracked Pepper for a Bit of Kick – Sprinkle in 1/4 teaspoon of cracked peppercorns and let them cook for about 30 seconds. This quick step wakes up the spices and gives your adobo that mild bite without overwhelming the dish.
- Pour in the Saucy Stuff and Let It Simmer – Add 4 1/2 tablespoons of soy sauce, 3 to 4 tablespoons of water, and 2 tablespoons of white vinegar. Don’t stir—just let it boil so the vinegar gets a head start in cooking off its sharpness. This gives your adobo that smooth, mellow taste.
- Balance with Sugar Before Adding Greens – Now toss in 1/2 teaspoon of sugar and give it a quick stir. That small amount helps balance the salty and sour notes without making the dish sweet.
- Cook the Kangkong and Chicharon Together – Add 1/2 pound of kangkong (just the leaves and thin stems) and half of the pork rinds (1 ounce). Stir everything together, then cover the pot and cook on low to medium heat for 2 to 3 minutes. Kangkong cooks fast, so keep an eye on it—it should be wilted but still bright green.
- Finish with a Crunchy Topping – Once cooked, transfer everything to a serving plate. Top it with the rest of the pork rinds (the other ounce). This final touch gives you that perfect combo of soft greens and crispy pork with every bite. Enjoy your Adobong Kangkong with a cup of steaming white rice! Although this can be considered as a main dish, I enjoy vegetables better when eaten with fish. I recommend either fried tilapia or baked mahi-mahi.
Adobong Kangkong (Water Spinach Adobo)
Ingredients
- 1/2 lb. kangkong leaves with thin stems
- 2 ounces fried pork rinds chicharon
- 4 1/2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 to 4 tablespoons water
- 1/2 teaspoon granulated white sugar
- 6 cloves garlic chopped
- 1/4 teaspoon cracked peppercorn
- 3 tablespoons cooking oil
Instructions
- Heat oil in a cooking pot.3 tablespoons cooking oil
- Add the garlic. Cook until light brown.6 cloves garlic
- Add the cracked peppercorn. Cook for 30 seconds.1/4 teaspoon cracked peppercorn
- Pour soy sauce, water, and vinegar. Let boil.4 1/2 tablespoons soy sauce, 3 to 4 tablespoons water, 2 tablespoons white vinegar
- Add the sugar, stir.1/2 teaspoon granulated white sugar
- Put the water spinach leaves (kangkong) and half of the pork rinds into the pot.Stir. Cover the pot and contiue to cook in low to medium heat for 2 to 3 minutes.3 to 4 tablespoons water, 1/2 lb. kangkong leaves with thin stems
- Tranfer to a serving plate. Top with remaining fried pork rinds (chicharon).2 ounces fried pork rinds
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