How to Make Adobong kangkong or Braised Water Spinach in Vinegar

How to Make Adobong kangkong or Braised Water Spinach in Vinegar

Adobong Kangkong, a Filipino vegetable dish, is a delectable medley of flavors that showcases the versatility of water spinach, also known as kangkong. This simple yet satisfying dish is a staple in Filipino cuisine, celebrated for its savory and slightly tangy profile.

To prepare Adobong Kangkong, fresh kangkong leaves and stems are stir-fried in a savory blend of soy sauce, vinegar, garlic, and spices. The dish is then elevated with the aromatic touch of bay leaves, creating a harmonious symphony of tastes. The kangkong absorbs the savory adobo sauce, resulting in tender greens with a delightful umami kick.

Adobong Kangkong is not only a culinary delight but also a nutritious addition to the dining table. Kangkong is rich in vitamins and minerals, making this dish a healthy choice for those seeking a balance of flavor and nutritional value. Often enjoyed as a side dish or a vegetarian main course, Adobong Kangkong exemplifies the Filipino commitment to transforming humble ingredients into a palate-pleasing culinary experience.

Adobong kangkong or Braised Water Spinach in Vinegar Recipe by Kulinarya

Ingredients: Serve 4
  • 1 kg water spinach (kangkong)
  • Small bundle of chives
  • 1 cup water
  • 1 tsp salt
  • 2 cloves garlic
  • 2 onions
  • 200g cooked lechon kawali
  • 2 tbsp oil
  • ¼ white vinegar
  • 1 tsp salt
  • 1 tbsp brown sugar
  • ½ tsp ground pepper

  • Wash the kangkong well. Snap off the hard, thick stems. Bundle abut 8 steams of the water spinach and tie with a chive.
  • Boil the water then add the salt. Blanch the water spinach bundles for 15 seconds. Remove, drain and immediately cool to stop the cooking.
  • Crush, peel, and mince the garlic.
  • Peel and chop onions.
  • Cut lechon kawali into ¼ inch cubes

  • Just before serving, in a heated frying pan, and oil, saute garlic and onion until onion is translucent.
  • Add the water spinach bundles into the pan.
  • Add immediately the vinegar, salt, sugar, and pepper.
  • Simmer for 5 to 8 minutes or until liquid has almost evaporated, stirring often but carefully so that the bundles do not come undone.
  • Add the pork and continue cooking for another minutes.
  • Serve very hot. End.

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