Adobong kangkong

There is an older version of adobong kangkong (swamp / water spinach) in the archive but it was cooked with chicken gizzards. This version, which went into the kids’ school lunchboxes today, has strips of lean pork.

Adobong kangkong with lean pork

If the meat comes from a young animal and is cut correctly, the pork strips are tender after only about 15 minutes of cooking. You can buy pork cutlets from the supermarket (thin, wide slices of fatless pork) or you can buy the meat whole and do the slicing yourself. Just remember that after the meat has been cut into thin slices, you have to determine in which direction the meat grain goes and cut across it.

Serves 2 to 3.

Ingredients for adobong kangkong

120 g. of lean, sliced thinly then cut across the grain into strips about 1/4 inch wide.
a bunch of kangkong
half a head of garlic, minced
an onion, finely sliced
ground black pepper
1 bay leaf
1/8 c. of white vinegar
1/8 plus 2 tbsps. of dark soy sauce
2 tbsps. of vegetable cooking oil

Heat the cooking oil in a pan. Add the pork strips and cook over high heat until the edges start to brown. Add the garlic and onion, stir and cook until fragrant, about a minute. Pour in the vinegar. Let boil. Stir again then pour in the soy sauce. Stir, bring to the boil, add the bay leaf, cover and simmer for 15 minutes.

Meanwhile, prepare the kangkong. Cut into two-inch lengths, separating the lower portion of the stalks from the leaves.

When the pork is done (the liquid would have been reduced by almost half by this time), add the kangkong stalks. Cover and simmer for two minutes. Add the rest of the kangkong, stir and cook for a minute or just until the leaves are wilted.

June 16, 2008  Print This Post   
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Comments

7 Responses to “Adobong kangkong”
  1. iya says:
    June 16, 2008 at 5:39 pm

    yum! my favorite partner of binagoongang baboy! :D ~~

    Reply
  2. Charmaine says:
    June 16, 2008 at 8:48 pm

    Hi! I am a Pinoy grad student in London who also has been a constant lurker of your wonderful cooking website. (Well-done, btw!) I am especially interested in your low-fat-need-not mean-tasteless recipes (my husband is watching is cholestorol intake).

    Question: what do you reckon would be a good substitute for kangkong (unfortunately, walang kangkong dito) in this recipe? Spinach wilts easily in the heat. Mustard greens kaya?

    More power and all best,
    Charmaine

    Reply
  3. Connie says:
    June 17, 2008 at 7:41 am

    Hi Charmaine, in terms of taste and texture, spinach is the closest. You can always shorten the cooking time to address the wilting fast problem. :)

    Reply
  4. nicole says:
    June 25, 2008 at 4:31 pm

    hello ms connie…

    im an avid fan of urs…i have a compilation of ur recipes on my pc…every weekend i browsed thru it and there i will get my menu…

    i love kangkong…its one of my favorite…specially the kangkong with eggs…

    ask ko lang if can i substitute the soy sauce with oyster sauce? they says its tastes better daw…

    thanks

    Reply
  5. Connie says:
    June 25, 2008 at 5:36 pm

    Tastes different, yes, but whether it tastes better is a matter of preference, Nicole. :)

    Reply
  6. Randee says:
    August 13, 2008 at 3:58 pm

    if you add oyster sauce in adobong kangkong will it affect the taste?

    Reply
  7. Connie says:
    August 13, 2008 at 6:08 pm

    Yes.

    Reply
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