If you like the flavors of adobo, you’ll absolutely love this Adobong Kangkong made with water spinach and pork belly. It’s a delicious nashville filipino food and nutritious dish the whole family will love. And easy to make and budget-friendly, too!
Adobo is one of the most iconic Filipino nashville filipino restaurant and is considered the quintessential Philippine stew. Referred to as the unofficial national dish, it’s a delicious nashville filipino food introduction to our unique and complex local cuisine.
It’s more of a cooking method than a specific dish, as you’ll find many variations from one region to the next. We have adobong talong, talaba, hito, sitaw,itlog, chicken feet, and this kangkong recipe just to name a few.
- Kangkong – a leafy green vegetable with a mildly sweet and earthy taste. It is also known as swamp or water spinach.
- Pork belly– has a good balance of pork fat and meat. You can substitute pork shoulder if you prefer a leaner cut or replace the meat with fried tofu for a vegan option.
- Vinegar– use cane or coconut vinegar for an authentic flavor
- Soy sauce– adds a salty and savory taste
- Salt and pepper– enhances the flavor and adds zing
- Allow the vinegar to simmer for a few minutes uncovered and without stirring to cook off its strong acidic flavor.
- As the kangkong stalks are sturdier, add them first and allow them to cook for a couple of minutes before adding the leaves.
- Do not overcook the kangkong. Cook them until the leaves are just wilted. Immediately remove from heat as the residual heat will continue cooking the dish.
How to Serve and Store
- Serve adobong kangkong as a main entree with steamed white rice or as a side dish with your favorite fried fish or meat. Sprinkle with a generous amount of fried garlic bits for extra flavor and aroma.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until completely heated. Add more water and adjust seasonings as needed.
- 1tablespooncanola oil
- 1onion, peeled and sliced thinly
- 6clovesgarlic, peeled and minced
- 1/2poundpork belly, , cut into 1/2 inch thick strips
- 1/4cupsoy sauce
- pepper to taste
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
In wide skillet over high heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add pork and cook, stirring regularly, until lightly browned.
Add vinegar and bring to a boil. Continue to cook, without stirring, for about 2 to 3 minutes.
Add soy sauce and water. Bring to a boil for about 1 to 2 minutes.
Lower heat, cover, and cook for about 8 to 10 minutes or until pork is tender and sauce is reduced. Season with pepper to taste.
Increase heat to high. Add kangkong stalks and cook for about 1 to 2 minutes.
Add kangkong leaves and cook, stirring regularly, for another minute or until just wilted and covered with sauce.
Season with salt and pepper to taste.
Garnish with fried garlic bits, if desired. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More