Easiest Way to Make Ultimate Adobong Kangkong (water spinach)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, adobong kangkong (water spinach). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Adobong Kangkong is a simple vegetable dish that is commonly found in many Filipino homes. Water Spinach grows well in the Philippines and as a result is widely available. There are several varieties of Kangkong. The most common variety in the Philippines is the wide-leaf kind.

Adobong Kangkong (water spinach) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Adobong Kangkong (water spinach) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook adobong kangkong (water spinach) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Adobong Kangkong (water spinach):

1. Make ready 1 bunch kangkong
2. Get 1 tbsp oil
3. Take 1 small onion, minced
4. Get 7 cloves garlic, minced
5. Prepare 1/2 lb pork belly cut 1/4 inch thick
6. Make ready 1/2 cup vinegar
7. Take 1/3 cup soy sauce
8. Make ready 1/2 cup water
9. Make ready Pepper and salt for taste

Adobong Kangkong is a dish made up of Kangkong Leaves or Water Spinach it is also known as Swamp Cabbage. Adobo is an authentic Filipino recipe; the ingredients are easy to find and not expensive. Adobong Kangkong or water spinach adobo is Filipino vegetable dish wherein leaves (and sometimes stalks) of water spinach or ong choy are cooked using the inadobo method. This is a traditional way of cooking meat, fish, and vegetables with ingredients such as soy sauce, vinegar, garlic, and black pepper.

Instructions to make Adobong Kangkong (water spinach):

1. Trim about 2 inches from kangkong stalks and discard. Cut into 3 inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
2. Take a wok and put heat oil on high. Add onions and garlic and cook for 2 minutes
3. Add pork and cook stirring regularly until lightly browned. About 5 minutes
4. Add vinegar and bring to boil. Continue cooking for 2 minutes then add soy sauce and water and bring to boil
5. Lower heat, cover and cook for 10 minutes or until pork is tender and sauce is reduced. Season with salt and pepper
6. Increase heat to high and add kangkong stalks and cook for 2 minutes stirring regularly
7. Add kangkong leaves and cook for another 2 minutes or until wilted and covered with sauce
8. Remove from heat and garnish with fried garlic bits if desired. Serve hot and enjoy!

Adobong Kangkong or water spinach adobo is Filipino vegetable dish wherein leaves (and sometimes stalks) of water spinach or ong choy are cooked using the inadobo method. This is a traditional way of cooking meat, fish, and vegetables with ingredients such as soy sauce, vinegar, garlic, and black pepper. Right here is the way you obtain it. Arrozcaldo Kangkong is known in English as water spinach or by the more ambiguous names Chinese spinach, Chinese Watercress, and in other parts of the world it's despised as swamp cabbage or Kangkong in Southeast Asia. Apan-Apan is a best-loved popular food in the Visayan province and it is said that the dish is closest to Adobong Kangkong which is well known in Tagalog region.

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