Adobong Kangkong

Adobong Kangkong

When I saw this post from Ray @ Wok With Ray, I was stunned as I never saw an Adobong Kangkong dish beautifully presented like those. After reading that post comes the drooling then next is the hunger as I haven’t made this simple yet wonderful dish for ages.


I was inspired and wanted to make one at home and the recipe below was adapted from Ray’s creation but before we begin let me explain to you what this dish is all about. Adobong Kangkong is a dish made out of Kangkong (Water Spinach) prepared the adobo way. Adobo in Tagalog is a cooking technique where meats and vegetables are cooked and simmered in a soy sauce and vinegar, common meats used are chicken and pork but there are several variations where beef and lamb was used. Vegetables are also used like this post and string/long beans.

A really flavourful dish and the best way to enjoy this is with heaps of rice, so without further ado here is the recipe.

Adobong Kangkong
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 400g pork belly, sliced into small cubes
  • 1 bunch kangkong (water spinach), cut into 2 inch long pieces
  • ⅔ cup water
  • ½ cup soy sauce
  • ½ cup white vinegar
  • 1 pc bay leaf
  • 6 cloves garlic
  • 2 tbsp crispy fried garlic
  • freshly ground black pepper
  • salt
  • oil
Instructions
  1. Season pork with salt then set aside for 15 minutes.
  2. In a wok add oil then cook pork pieces until brown on all sides.
  3. Add garlic then sauté until very fragrant.
  4. Add water, sauce, vinegar and bay leaf, bring to a boil then simmer for 30 minutes.
  5. Add kangkong and simmer for 2 more minutes.
  6. Season with freshly ground black pepper.
  7. Serve topped with crispy fried garlic.

 


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No Responses

  1. Yum, yum, yum! We don’t have kangkong here. Miss that.

  2. I’m not actually familiar with this dish but I agree that it does look amazing. That pork belly, oh wow! Something I would definitelylike to make or try on my next jaunt to my favourite Malay place!

  3. nors says:

    Pre….. Andami mong plato ha.

  4. Lovely use of pork belly Raymund.
    🙂 Mandy

  5. kiwidutch says:

    I have no idea if I can get Water Spinach here, but even if I can’t I might give this one a go anyway, with some very young bok choy.

    Do you think it would be an acceptable substitute?

  6. The combination of soy sauce and vinegar sounds interesting, I’m sure it would make whatever meat you would use very tender.

  7. Kristy says:

    I bet this tastes delicious! 🙂

  8. Tessa says:

    I love the flavor combination :). I’ve never heard of water spinach before… Any suitable substitutions?

  9. Great recipe rs. I’ll have to save this to try later.

  10. ray says:

    Wow, Raymund! I love how you added more garlic on the dish and I’m sure it made the dish more flavorful. You really can’t go wrong adding more garlic on adobo. Your adobo is beautifully plated, my friend. Thank you for the mention as I really appreciate it. 🙂

  11. magicofspice says:

    I love Water Spinach, and this dish has such great flavors! I bet I could do a tasty veggie version as well 🙂

  12. Eri says:

    Never Heard of this dish before but it looks marvelous!

  13. Ray is awesome. So is pork belly. This looks wonderful!

  14. mjskit says:

    I saw this at Ray’s as well and was craving them as I am craving it now! Pork belly and water spinach – I have try this as soon as I can find some water spinach. Beautiful dish!

  15. Eha says:

    Don’t think we can get water spinach in most pleaces [bar Darwin in the far N perhaps?] either, but I would immediately substitute baby bok choi, baby spinach or small silverbeet or chard: slightly different tastes, of course, but basically the same dish 🙂 !

  16. Water spinach sounds really nice. I bet I can get that here in HK.

  17. Nami | Just One Cookbook says:

    Yum! I remember this recipe on Ray’s. You two are such a great cook. With the pork belly cooked this way, I’ll pour this on top of rice and I’ll be quiet until I’m done with dinner. Looks so good and I think this Filipino food is totally my comfort food! Looks delicious! I love water spinach but always cook in Chinese way.

  18. Love 2 Type says:

    i would never get tired of soy sauce and vinegar combo myself…

  19. Kiran says:

    I am a HUGE fan of kangkong!! Especially made with belachan 😀

  20. rotinrice says:

    This looks really tasty! It looks like the Malaysians and Filipinos share the same word for water spinach. 🙂

  21. foodjaunts says:

    I wish I could find water spinach here but even the Asian markets around me don’t carry it. I always end up using regular spinach but it’s just not the same. Jealous of this dish!

  22. JustMeRache says:

    Another one of my favorites. Your site is making me so hungry!! 🙂

  1. October 22, 2012

    […] Several dishes are cooked in this manner like the Pork Adobo, Chicken Adobo, Adobong Sitaw and Adobong Kangkong  to name some. Most of the ingredients and techniques are the same accross all of the different […]

  2. November 12, 2012

    […] in shrimp paste but actual ribs you can eat a la lollipop.)  We also got a veggie viand – the adobong kangkong.  I would’ve wanted to get the stuffed tomatoes (imagine what those would look like in photos. […]

  3. December 25, 2012

    […] Cook your own adobong kangkong http://angsarap.net/2012/08/20/adobong-kangkong/ […]

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