Adobong Kangkong

Water Spinach Cooked in Vinegar, Soy Sauce and Garlic

A popular Filipino vegetable dish,  Adobong Kangkong is water spinach cooked in vinegar, soy sauce and garlic.

It is usually a served as a side to a meat dish.

Kangkong, also known as swamp cabbage, used to be referred to as a poor man's vegetable back home.

That's because they are inexpensive and easily grown in swamplands. Unlike spinach, the leaves are quite fragile and easily bruised so it is not best to serve it as salad. The stalks are hollow and edible as well.

I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish.

I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.

adobong kangkong

Kangkong, also known as swamp cabbage, used to be referred to as a poor man's vegetable back home.

That's because they are inexpensive and easily grown in swamplands. Unlike spinach, the leaves are quite fragile and easily bruised so it is not best to serve it as salad. The stalks are hollow and edible as well.

I specially like to prepare this dish with meat, like pork or fried fish cooked into the dish.

I add a little tapioca starch in the end to make the sauce a little thick and not soup-like consistency.

YOUR ADOBONG KANGKONG SHOPPING LIST:

  • Kangkong(Water Spinach)
  • Pork loin
  • Canned Broth, Pork, Chicken or Vegetable

IN THE PANTRY:

  • Garlic
  • Onion
  • Soy Sauce
  • Vinegar
  • Ground Black Pepper
  • Cornstarch or Tapioca Starch
  • Cooking Oil

INGREDIENTS

  • 1 bunch Kangkong leaves, stalks cut in 2" length and leaves separated
  • 1/2 pound Pork Loin, pre-boiled and cubed
  • 1/2 can Canned Broth, Pork, Chicken or Vegetable
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • 1/4 cup Soy Sauce
  • 1/4 cup Vinegar
  • 1/4 teaspoon Ground Black Pepper
  • 2 teaspoon Cornstarch or Tapioca Starch, dissolved in 1 tablespoon water
  • Cooking Oil for sauteing

PREPARATION TIME : 5 minutes

COOKING TIME : 15 minutes

1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

2 Add the soy sauce, broth and vinegar and bring to a boil. Do not stir.

3 Add in the the Kangkong stalks and let it cook for a minute, then mix in the leaves.

4 Thicken the sauce with the starch dissolved in water and bring to a boil.

5 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

  • The starch for thickening the sauce is optional. It's up to you if you would rather have a thin sauce for this dish.

  • White vinegar is quite strong so do not stir it once added to the pan. Let it cook for a few minutes so the dish will not be too tangy.

  • If you have fried fish or pork leftovers from the day before, you can use them here as long as they're not seasoned with overpowering flavors.



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