Water Spinach Adobo ( Adobong Kangkong )

This Adobong kangkong recipe makes use of fried pork rinds. This may be referred to as chicharones or chicharon.

This ingredient is added towards the end of the cooking process to give a bit of pork flavor to the dish. I also topped my adobong kangkong with more chicharon before serving.

This gave the dish a nice crunchy feel.

Ingredients

• 1/2 lb. kangkong leaves with thin stems
• 2 ounces fried pork rinds chicharon
• 4 1/2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 3 to 4 tablespoons water
• 1/2 teaspoon granulated white sugar
• 6 cloves garlic chopped
• 1/4 teaspoon cracked peppercorn
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot.
2. Add the garlic. Cook until light brown.
3. Add the cracked peppercorn. Cook for 30 seconds.
4. Pour soy sauce, water, and vinegar. Let boil.
5. Add the sugar, stir.
6. Put the water spinach leaves (kangkong) and half of the pork rinds into the pot.Stir. Cover the pot and contiue to cook in low to medium heat for 2 to 3 minutes.
7. Tranfer to a serving plate. Top with remaining fried pork rinds (chicharon).