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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.

Cooking Note:


Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.


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