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.
- 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
Heat oil in a wok over high heat.
Add onions and garlic. Cook until onions are translucent.
Add pork belly and cook until light brown in color.
Add vinegar and bring to a boil
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.
Add pepper to taste.
Increase heat to high and add Kangkong stalks. Cook for another 2 minutes.
Add Kangkong leaves and cook for another 2 minutes.
Remove from heat and transfer to a serving plate. Garnish with fried garlic bits
Inspired by Kawaling Pinoy.