I am no expert when it comes to gardening but one thing I know about water spinach AKA kangkong — It grows wild and it thrives on the presence of water and lots of it. You know how I figured that out? Because the name says “water spinach.” Gosh, I’m such a genius! I’m brilliant! Okay I’m just kidding about the brilliant part. =P
Seriously, Filipino adobo is not necessarily an all-meat dish. It can be cooked with kangkong and also with long beans. Are we adding vegetables so we can make the dish healthful? Honestly it depends. Growing up, this same dish would be cooked with just very little amount of fatty meat just to flavor the vegetables. Back there and back then, we didn’t have the abundance of what we considered luxury ingredients like meat unlike how we are here in the West.
I chose to use pork belly because of the flavor that it adds to the dish but you may use a leaner part like pork picnic and also pork butts.
Your comment is always appreciated.
Adobong Kangkong (Water Spinach Adobo)
- 1 lb pre-slicedpork belly
- 1 bunch kangkong (water spinach)
- 1/2 cup soy sauce
- 1/2 cup palm vinegar
- 1/2 cup water
- 1 teaspoon ground black pepper
- 1 tablespoon finely-minced garlic
- Cut sliced pork belly by 1 inch cube.
- Cut kangkong to about 2 inches long from the leaves end, discard the bottom part of the stem.
- Wash and place in a strainer to drain.
- Place wok in high heat.
- Add the pork belly, soy sauce, vinegar, water, pepper, and garlic.
- Let it boil then turn heat to medium-low.
- Stir occasionally to distribute the sauce.
- Cover and continue cooking until pork is tender when pierced by fork.
- Transfer sauce to a bowl but leave the pork belly in the wok.
- Keep stirring until oil start coming out of the pork belly and the meat starts to brown.
- Add the kangkong and saute for about 2 minutes.
- Add the sauce back to the wok.
- Let the sauce boil and keep stirring and turning for about 2 minutes.
- Serve with hot steamed rice.