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

Preparation:

• 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

Cooking:

• 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.