Adobong Kangkong (Water Spinach Adobo)

A fast stir-fried vegetable dish cooked in vinegar, soy sauce, garlic, and pepper.

Prep Time5

Cook Time10

Total Time15

Course: Vegetable

Cuisine: Filipino

Keyword: adobo, kangkong

Servings:

Calories: 407kcal

Author: Daisy Merano

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

Choose the right part of the kangkong. Use the top half of the stems along with the leaves. These thinner stalks cook through quickly and absorb sauce without turning stringy. Thicker stems near the root are tougher and need longer cooking, which doesn’t suit this short recipe.
Don’t stir the vinegar right away. Once you add vinegar to the pan, allow it to boil without mixing for at least 20–30 seconds. Stirring too early interrupts its natural reduction and leaves a sharp, raw acid taste that lingers in the dish.
Control the chicharon for texture. Add only half of the chicharon during cooking to let it soak and soften slightly. The rest should go on top after plating so it stays crisp. If you mix all at once, you lose contrast between soft greens and crunchy topping.
Watch the cook time closely. Kangkong wilts in minutes. Overcooking leads to soggy, lifeless greens that won’t hold their shape. Cover the pot briefly to steam, then remove the lid to stop further softening from residual heat.