Adobong Kangkong (Water Spinach Adobo)
This is a recipe for Adobong Kangkong or Ong Choy / Water Spinach Adobo.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Vegetable
Cuisine: Filipino
Servings: 2
Author: Vanjo Merano
- 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).
Serving: 2g