The Adventures of a Calamari Queen

Filipina Foodie

Adobong Kangkong with lechon kawali

Yesterday afternoon we dropped by at the asian market (Seafood City) at Tukwila, and I got some yummy Filipino products.  I got some produce like bittermelon (ampalaya) and kangkong (water spinach).  I only get to buy these veggies in an Asian market thus I rarely get to prepare and eat them.  To add more yummyness to the kangkong, I also prepared lechon kawali( fried pork belly) and garlic chips.  I planned to prepare asian food this week (poor hubby) to make use of my asian goodies!

pinakurat=famous vinegar dipping sauce in PI, eden cheese(my husband calls it the "fake cheese")

kangkong (water spinach)


the making of adobo sauce


fried garlic chips

adobong kangkong with lechon kawali

Recipe credits to “”

Adobong Kangkong


1 bunch water spinach (kangkong), leaves separated and stalks chopped in 1 inch length
1/4 cup soy sauce
1/8 cup vinegar
1 head garlic, crushed and chopped
1/4 cup water
2 tablespoons cooking oil
salt and pepper to taste

Cooking procedure:

1. Heat a cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, put-in the garlic then brown.
3. Pour the soy sauce, vinegar, and water in the cooking pot and let boil.
4. Add the Kangkong stalks and cook for 1 to 2 minutes.
5. Sprinkle salt and ground black pepper then stir.
6. Add the Kangkong leaves and gently stir to mix with the other ingredients. Cook for 30 seconds at most.
7. Transfer to a serving plate and top with toasted garlic.
8. Serve. Share and enjoy!


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2 thoughts on “Adobong Kangkong with lechon kawali

  1. have you ever tried to make a waterspinach saute with edamame? It was delicious. Yummy. 😀

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