Adobong Kangkong
Adobong Kangkong is a delicious Filipino dish made with kangkong, also known as water spinach. It's a popular and easy-to-make vegetable dish that's loved by many. The kangkong is usually stir-fried with garlic, onions, vinegar, soy sauce, and sometimes pork or shrimp.
Ingredients
- 1 pound kangkong (water spinach)
- 4 ounces pork belly or shrimp (optional)
- 3 cloves garlic minced
- 1 small onion chopped
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- Salt to taste
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Instructions
- Wash the kangkong thoroughly and remove any tough stems. Cut the kangkong into manageable-sized pieces.
- If using pork belly, slice it thin and small. If using shrimp, peel and devein them.
- In a large pan or wok, heat the cooking oil over medium heat. Add the minced garlic and sauté until golden brown.
- Add the chopped onions and sauté until they become translucent.
- If using pork belly, add it to the pan and cook until it turns brown and crispy. If using shrimp, add them to the pan and cook until they turn pink and opaque.
- Pour in the vinegar and soy sauce, and add the sugar, black pepper, and a pinch of salt. Stir everything together to combine.
- Add the kangkong to the pan and gently stir-fry for 2-3 minutes, or until the leaves wilt and become tender.
- Taste the dish and adjust the seasoning if needed, adding more salt, vinegar, or soy sauce according to your preference.
- Once the kangkong is cooked to your liking, remove the pan from heat.
- Serve the Adobong Kangkong hot as a side dish or with steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
These times may vary depending on your cooking skills and the specific ingredients you're using.
Nutrition
Calories: 225kcal (11%)Carbohydrates: 9g (3%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 20mg (7%)Sodium: 642mg (28%)Potassium: 478mg (14%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 7149IU (143%)Vitamin C: 65mg (79%)Calcium: 103mg (10%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
