Adobong Kangkong or water spinach adobo is Filipino vegetable dish wherein leaves (and sometimes stalks) of water spinach or ong choy are cooked using the inadobo method. This is a traditional way of cooking meat, fish, and vegetables with ingredients such as soy sauce, vinegar, garlic, and black pepper.
This Adobong kangkong recipe makes use of fried pork rinds. This may be referred to as chicharones or chicharon. This ingredient is added towards the end of the cooking process to give a bit of pork flavor to the dish. I also topped my adobong kangkong with more chicharon before serving. This gave the dish a nice crunchy feel.
It will take you less than 15 minutes to cook adobong kangkong using this recipe. I suggest that you prepare the rice beforehand so that you can enjoy a nice warm meal once your water spinach dish is ready.
You might also like to check out my other version of adobong kangkong.
Although this can be considered as a main dish, I enjoy it better when eaten with fish. I recommend either fried tilapia or baked mahi-mahi. Enjoy!
Adobong Kangkong (Water Spinach Adobo)
- 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
- Heat oil in a cooking pot.
- Add the garlic. Cook until light brown.
- Add the cracked peppercorn. Cook for 30 seconds.
- Pour soy sauce, water, and vinegar. Let boil.
- Add the sugar, stir.
- 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.
- Tranfer to a serving plate. Top with remaining fried pork rinds (chicharon).
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