Adobong Kangkong
Ingredients
2 bunches kangkong (water spinach), washed and cut into 4 inch lengths
2 tbsp vegetable oil (divided, 1tbsp for the pork and 1 tbsp for the aromatics and veggies)
350 gm pork belly, cut in to 1/2 inch thick strips
8 cloves garlic, minced
1pc medium size onion, diced
1/4 cup Kikkoman Soy Sauce
1/8 cup vinegar
1-2 pc bay leaves
1/4 cup water
1-2 tsp brown sugar (optional, to balance the acidity)
Salt and pepper to taste
Chili peppers flakes (optional, for spice)
Preparation
Prepare the Kangkong:
Wash the kang thoroughly to remove any dirt and sand. Cut the kangkong into 4 inch pieces,
discarding the tough stems and keeping the soft stems. Set it aside.
1/4 cup Kikkoman Soy Sauce
350 gm pork belly, cut in to 1/2 inch thick strips
2 tbsp vegetable oil (divided, 1tbsp for the pork and 1 tbsp for the aromatics and veggies)
Prepare the meat:
Marinate the pork in Kikkoman Soy Sauce and vinegar. Let it sit for 30 mins.
Heat 1 tbsp of venegtable oil in high heat. Drain pork off the marinade, keep the marinade for later.
Add the pork belly in the pan and sear until golden brown. About 3 to 5 mins. Remove and set aside.
1pc medium size onion, diced
Sauté the aromatics:
Heat the other 1 tbsp of vegetable oil in the same pan.
Add the diced onions and cook until translucent.
Add the minced garlic and sauté until fragrant.
1/4 cup water
1-2 tsp brown sugar (optional, to balance the acidity)
Chili peppers flakes (optional, for spice)
Make the Adobo Sauce:
Add the set aside pork and continue to stir and mix well.
Add the reserved marinade, bay leaves, brown sugar, chili pepper flakes and water.
Bring to a boil, lower heat and let is simmer for 5 mins.
Cook the Kangkong:
Add the washed and cut kangkong to the pan. Stir to coat the kangkong in the adobo sauce.
Let it cook for 3 to 5 mins, just until the kangkong wilts down and becomes tender.
Be careful not to over cook the kangkong, as it cooks quickly.
Season and Adjust:
Taste the dish and adjust the seasoning with salt, pepper, or a little more soy sauce or vinegar, if needed.
if you want a spicier version, you can add some sliced chili peppers at this point. Remove kangkong from pan and leave the sauce to simmer and thicken.
Remove from heat and pour over cooked kangkong,
Serve: Top the dish with some fried garlic bits. Serve hot with steamed rice as a side dish.
