Adobong kangkong (swamp spinach)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 to 3
Author Connie Veneracion


  • 120 grams lean pork sliced thinly then cut across the grain into strips about 1/4 inch wide
  • bunch of kangkong
  • half a head of garlic minced
  • 1 onion finely sliced
  • ground black pepper
  • 1 bay leaf
  • 1/8 cup white vinegar
  • 1/4 cup dark soy sauce
  • 2 tablespoons vegetable cooking oil


  • Heat the cooking oil in a pan. Add the pork strips and cook over high heat until the edges start to brown. Add the garlic and onion, stir and cook until fragrant, about a minute. Pour in the vinegar. Let boil. Stir again then pour in the soy sauce. Stir, bring to the boil, add the bay leaf, cover and simmer for 15 minutes.
  • Meanwhile, prepare the kangkong. Cut into two-inch lengths, separating the lower portion of the stalks from the leaves.
  • When the pork is done (the liquid would have been reduced by almost half by this time), add the kangkong stalks. Cover and simmer for two minutes. Add the rest of the kangkong, stir and cook for a minute or just until the leaves are wilted.