Are you looking for a easy kangkong recipe? Well, here are the ingredients and procedures in making adobong kangkong.
The local government units have been encouraging all households of building a vegetable garden. I agree with these suggestions, but I think, less than 1% of the urban homes will love to have one. Well, I am proud that at least my mom has some herbs and spices around.
One of the easiest vegetables to grow in our gardens, even in pots, is the kangkong or water spinach (try it before reacting). Despite it is vine type, it can also grow hanging. It will flourish with no too much care, less susceptible to pests and diseases, and can grow well even to the most unhealthy soil.
You can even see such vegetables being grown through the seasides.
And, what’s amazing is that this is also another one of those most-flexible vegetables that can be used to different cuisines and recipes.
Adobong kangkong is a simple but fabulous dish. You can do it without a sweat.
- 1/2 kilo pork meat
- 2 bundles of kangkong – remove the bottom, and slice into two parts.
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 1/2 cup water
- 1 tablespoon white sugar
- laurel leaves
- ground pepper
- 3 cloves garlic – finely minced
- 1 medium onion – chopped
- Saute garlic until toasted, remove from oil and then, set aside.
- Add onion to the oil let it simmer.
- Put the pork meat and 1 cup of water. Boil for 10 minutes.
- Add the laurel leaves, soy sauce, vinegar, sugar, and pepper. Boil for 5 minutes.
- Add the Kangkong and stir until cooked.
- Top it with the roasted garlic.
- You can also separate the leaves from the stalks.
- You can adjust the sugar based on your preferences.
- This adobong kangkong is best with steaming hot rice.