Adobong kangkong may be one of the most simple dishes. It’s a humble marriage of adobo sauce (soy sauce, garlic, vinegar, and pepper) with kang kong or water spinach leaves. That’s why it’s so easy to make changes and tweaks to the recipe to make it even tastier, more appetizing!
That’s exactly what the people of Bacolod did with their version of the adobong kangkong.
It uses a unique kind of bagoong from the bagoong alamang or shrimp paste that we are more familiar with. This bagoong is called ginamos and it’s found in palengkes in blocks, instead of as a paste.
- 3 tablespoons vegetable oil
- 1 Small red onion chopped
- 5 cloves Garlic chopped
- 2 tablespoons bagoong
- 200 Grams ground pork
- 1/2 Cup Vinegar
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 2 bundles water spinach (kangkong) leaves and tender stalks, sliced
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant. Add bagoong and sauté for 2 minutes.
- Add ground pork and cook for 5 minutes. Add vinegar and soy sauce. Simmer for 3 minutes.
- Add pepper and sugar; mix well. Add kangkong and toss until cooked. Sprinkle fried garlic on top before serving.