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Adobong Kangkong (Water Spinach Adobo)

This is a recipe for Adobong Kangkong or Ong Choy / Water Spinach Adobo.
Prep Time5 mins
Cook Time10 mins
Total Time15 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