Adobong Kangkong is relatively new vegetable dish made from native River Spinach, cooked Adobo style in vinegar, soy sauce, garlic, bay
leaves and spices. It is usually served as a side dish and with steamed white rice.
Adobong Kangkong (River Spinach) Recipe
Estimated cooking time: 25 minutes
Adobong Kangkong Ingredients:
1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon
pork cube dissolved in water
Salt and pepper to taste
Adobong Kangkong Cooking Instructions:
Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
Add a cup of pork stock (or
bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
Let simmer then add the vinegar. Do not stir for 5 minutes.
Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
Serve hot with rice.
Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.