Kangkong and Minced Pork with Oyster Sauce

Unveiling a Filipino culinary treasure. Can you guess the star ingredient? #GreenDelight #PinoyFlavors. Discover Kangkong and Minced Pork with Oyster Sauce, a quick and delicious Filipino stir-fry. A taste of home in every bite

In the bustling landscape of Filipino gastronomy, one vegetable stands out as a true kitchen hero – Kangkong, or water spinach. This unassuming leafy green, with its tender shoots, has been a beloved presence in Filipino kitchens for generations. It’s not just a vegetable; it’s a versatile, affordable, and utterly delicious gift to our culinary culture.

As someone deeply connected to Filipino culinary traditions, I can’t help but celebrate Kangkong’s role in our daily meals. It’s a common sight in Filipino groceries, and for many families, it’s a backyard staple, just like my grandfather’s thriving Kangkong garden. The story of my Lolo cultivating Kangkong in his garden is a testament to the enduring connection between Kangkong and Filipino families.

Kangkong’s presence in Filipino dishes is as diverse as our vibrant culture. From the comforting embrace of a sinigang pot to the bold flavours of an adobo-style stir-fry, and even the refreshing crunch in salads, Kangkong is an integral part of Filipino cuisine. It’s a symbol of resilience and resourcefulness in our kitchens, able to adapt and complement a wide array of flavours.

One dish that beautifully highlights Kangkong’s adaptability is the Kangkong and Minced Pork with Oyster Sauce stir-fry. This quick and delightful creation combines Kangkong’s tender greens with savory minced pork, all tied together with the umami-rich oyster sauce.

For this dish, we sauté minced pork until it’s gloriously golden, then introduce Kangkong into the mix, followed by a generous pour of oyster sauce. It’s a dance of flavours and textures that’s ready in a heartbeat, making it perfect for busy Filipino households seeking delicious, home-cooked meals.

In the world of Filipino cooking, Kangkong shines as an affordable, nutritious, and versatile ingredient. It’s not just a leafy green; it’s a symbol of Filipino ingenuity in the kitchen, just like my grandfather’s thriving garden. So, next time you’re craving a taste of home, consider preparing Kangkong and Minced Pork with Oyster Sauce, and savour the flavours that have graced Filipino tables for generations.

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Kangkong and Minced Pork with Oyster Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Filipino


Discover Kangkong and Minced Pork with Oyster Sauce, a quick and delicious Filipino stir-fry. A taste of home in every bite



Units Scale
  • 350 grams (large bunch) of Kangkong / Water Spinach, chopped stalks and leaves separated
  • 1/4 cup minced pork (25% fat)
  • 3 tbsp oyster sauce
  • 1 small onion, finely chopped
  • 1 whole head of garlic, minced
  • 1/2 cup water
  • oil
  • salt
  • freshly ground black pepper


  1. In a pan, heat some oil and sauté garlic and onions until fragrant.
  2. Add the ground pork and sauté for 5 minutes or until it turns a lovely light brown.
  3. Stir in the oyster sauce and water. Cook until the mixture thickens.
  4. Add the Kangkong stalks into the pan, mix them in, and cook for 2 minutes.
  5. Toss in the Kangkong leaves and cook for an additional 1 minute until they wilt.
  6. Season your dish with a salt and a freshly ground black pepper.
  7. Serve.


7 Responses

  1. Eha Carr says:

    I had heard of kangkong and am just back from quite a serious talk with dear Mr Google who sadly stated the only way I can get this water spinach here in nthe country is to grow it myself! I may do but meanwhile shall ‘cheat’ with spinach! Love the pork . . .

  2. I miss kangkong! Can’t find them over here. This looks homey and really great, Raymund.

  3. Water spinach? Another ingredient I’ve never tried. This dish sounds great – so few simple ingredients but the flavour is nothing short of delicious!

  4. Neil says:

    Wow this sounds like a fantastic dish! Such a symphony of flavours and with the lovely vibrant greens.

  5. suituapui says:

    Very popular Chinese dish too. I would prefer more kangkong, less minced meat.

  6. What incredible flavors! And a beautiful dish, as well. I have seen kangkong in our grocery store, so this will be something I’d like to make soon.

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