I can never forget the Adobong Kangkong by Barrio Fiesta. And I’ve been hoping to replicate it. I’ve cooked saucy Adobong Kangkong but this version of Adobong Kangkong, I think I finally got it!
This Adobong Kangkong dish is very good if eaten freshly cooked. So I advise you to finish it and not have any leftover. Reheating it will not have the same effect.
Adobong Kangkong
Ingredients
- 1 tbsp olive oil
- 1 Piece Onion Chopped thinly
- 8 Cloves Garlic Minced
- 1/4 Kilo Pork belly Cubed
- 1/2 Cup Vinegar
- 1/4 Cup Soy sauce
- 1/2 Cup Water
- pepper to taste
- 2 Bundles Kangkong Chopped into 3-inches long
- fried garlic bits to garnish
Instructions
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Heat oil in a wok over high heat.
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Add onions and garlic. Cook until onions are translucent.
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Add pork belly and cook until light brown in color.
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Add vinegar and bring to a boil
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Add soy sauce and water. Bring to a boil again. Then lower heat and cover the wok and simmer for about 10 minutes until pork is fork tender.
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Add pepper to taste.
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Increase heat to high and add Kangkong stalks. Cook for another 2 minutes.
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Add Kangkong leaves and cook for another 2 minutes.
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Remove from heat and transfer to a serving plate. Garnish with fried garlic bits
Recipe Notes
Inspired by Kawaling Pinoy.
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