Adobong Kangkong
Adobong kangkong applies the beloved Filipino adobo technique — garlic, soy sauce, and vinegar — to fresh water spinach for a vegetable dish that cooks in minutes but delivers big, tangy-savory flavor. It’s a quick, budget-friendly way to get more greens on the table, and it pairs perfectly with grilled or fried dishes that need a little acidity on the side. Best served immediately while the kangkong still has some bite.
Watch It Made
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Instructions
- If using pork or shrimp, heat oil in a pan over medium heat and cook until browned or pink, then set aside.
- In the same pan, sauté garlic and onion until fragrant, then add the tomatoes and cook until softened.
- Return the pork or shrimp to the pan (if using). Pour in the soy sauce and vinegar, and bring to a gentle simmer without stirring for 2 minutes.
- Add the kangkong stems first and cook for 1 minute, then add the leaves and toss briefly until just wilted, about 1-2 minutes.
- Season with salt and pepper to taste. Remove from heat immediately to avoid overcooking the greens.
- Serve hot right away.
Cook's Tip
Add the kangkong stems before the leaves and only cook the whole batch for a minute or two — water spinach wilts fast, and overcooking turns it slimy and dulls its color.