An updated version of an old favorite. I posted my first roast pork belly with water spinach recipe on November 30, 2007, it has undergone a few minor revisions over the years but this one is so much better than all the previous ones combined.
What’s the big change? The simpler seasonings for the water spinach, for one. But, more significantly, the roast pork belly, lechon kawali to us Filipinos, is no longer tossed with the newly-cooked vegetables which lessens the risk that the deliciously crisp crackling-like skin will soften in the steam.
I haven’t fried lechon kawali in years. Ever since I learned how to achieve the same results using an oven, I’ve ditched the deep frying part completely and with no regrets whatsoever. Click here for instructions on cooking crispy pork belly with no deep frying.
As for the vegetable component of this dish… If you’re not sure what kangkong is, read this. If you’re in a part of the world where kangkong is not available, spinach is a great substitute.
MY LATEST VIDEOS
Lechon con kangkong (roast pork belly with water spinach)
Print PinIngredients
- roast pork belly about 500 g. after cooking, cut into half-inch slices
- 2 bunches kangkong (water spinach)
- 1 large onion
- 4 bird's eye chilies
- 4 cloves garlic
- 2 tbsps cooking oil
- patis (fish sauce) to taste
Instructions
- Rinse the kangkong well to remove grits. Cut two inches off the lower end and discard.
- Cut each stalk into three portions. Save the top leafy portion for another dish. Cut the middle and lower portion into one-inch lengths.
- Peel the onion, halve and slice as finely as you can.
- Thinly slice the chilies.
- Mince the garlic.
- Heat the cooking oil in a frying pan. Saute the onion, chilies and garlic until fragrant. Toss in the kangkong. Season with patis. Stir fry for about two minutes or just until the kangkong stalks are done.
- Cover the bottom of a shallow bowl with the cooked kangkong. Top with the sliced roast pork belly. Serve hot with rice.
10-minute mushrooms and mixed vegetables stir fry (vegan)
Hi Connie: what is a convection oven? is it the same
as the broiler in the oven? or is it a separate cooking (machine) device?
uuum? i was wondering, would this work with bak-choy or other greens?
Les, no, broiler refers to the top heat. A convection oven means a fan assisted oven which distributes heat more evenly. Link to Wikipedia article.
Jamie, I know it works with spinach.
http://validator.w3.org/check#
Your website has failed validation… It has 80 errors as of December 3, 2:50 am. This page is not Valid XHTML 1.0 Transitional!
This site causes slow down in alternate browsers like Mozilla Firefox or rarely Opera Browser. To prevent this happening, repair the site and revalidate again at the link above. Thank you for using this comment as an advisory.
hi connie, this is my first time to browse your site. and i think its great! i’m based in Laoag, Ilocos Norte, and I immediately thought of using “bagnet” (our local lechon kawali like meat) for this recipe! i love the idea. i’ll be trying this soon! thanks!
Dear Connie,
Hello! I thank you for sharing your recipe in the net. I am a culinary student and I copied your recipe so I could share them in class and enjoy them best with fellow students and teachers. I am a Filipino and tired of eating chicken and Mediterranean Foods like for example Minestrone. So I came up with recipe like for example this Adobong kangkong. I would try it next week, wish ko lang sana masarapan sila!
Salamat ulit!