Adobong Kangkong

Water spinach flash-cooked with pork strips in soy sauce and vinegar. Quick, bold-flavored, and best eaten while the greens are vibrant.

Estimated cost: ₱50–₱60

Prep 5 min · Total 15 min · Serves 1

Nutrition per serving: 245 kcal · 14 g protein · 6 g carbs · 19 g fat

Ingredients

• 200g Kangkong (water spinach)
• 50g, thin strips Pork shoulder
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 2 tbsp Soy sauce
• 1 tbsp White vinegar
• to taste Black pepper

Steps

1. Trim tough kangkong stems, wash thoroughly, and drain well.
2. Heat oil in a wide pan over medium-high heat. Cook pork strips for 3–4 minutes until browned.
3. Add garlic and sauté for 30 seconds.
4. Add kangkong stems first, then leaves.
5. Add soy sauce and vinegar. Toss over high heat for 1–2 minutes until just wilted and still bright green.
6. Remove from heat immediately and season with pepper.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).