When it comes to Adobong baboy versions, the least idea that might pop-up is the one with swamp spinach.
But what exactly is it? Usually, it is adobong kangkong with ground pork, but this time, the add-on is the Kangkong. Kangkong or swamp spinach is a green leafy vegetable. Its gelatinous, sweet leaves add flavor and texture to the classic style with a watery consistency and a sour-salty taste, making it a better version of Adobong kangkong.
If you know how to make this viand’s classic style, then this will be easy-peasy for you as you will only add water spinach to your usual list of ingredients. Then, that’s it!
What Is Filipino Pork Adobo With Kangkong (Water Spinach)
Swamp spinach is abundant in the Philippines, whether commercially or not. You will see this in the market or even in some homes’ backyards as it’s easy to grow.
There’s no definite record as to how this particular food started. But since swamp spinach is found anywhere in the country, most probably, the one who started this just had so much swamp spinach at home that he was trying to maximize it. One way to do it was by making it Adobong Kangkong or adding it to the already delicious classic style.
Ways to Cook the Recipes
The stovetop method is the most usual way of making this viand here in the Philippines. The meat is simmered in a pan or pot for at least 40 minutes or when the meat is tender. You can use this method if you have at least one and a half hours before your family’s meal.
Using Pressure Cooking Device or Instant Pot
If you arrived late from work and you want to treat yourself to a very delicious and savory dinner as soon as possible, we recommend you use a pressure cooking device or instant pot. The two useful kitchen equipment enables you to finish recipes like this one in as fast as 15 minutes without compromising its taste and quality.
Using the slow-cooking device
On the other hand, if you have plenty of time and want your meat to be done perfectly tender and absorb all your ingredients and seasonings, you may opt to use this kitchen tool. It ensures the taste and quality, and tenderness of your meat, from three hours up to 6 hours.
Variations of Recipes
Filipinos love to recreate dishes depending on their cravings, availability of the ingredients, and most importantly, budget. So, we listed below some of the common and most famous equally savory variations.
Adding chili powder or the chili itself to your ingredient’s list gives your food a particular twist that your tongue surely will love. The extra hotness will make your pork, chicken, seafood, or any other variation something to look forward to in any celebration, festivities, or even a simple family dinner.
Adobong may gata or coconut milk
This variation is different from our featured dish as it has added coconut milk or gata, which gives it creaminess and texture, making it more delicious and savory.
Red Version of Recipes
As its name suggests, this variation is bright red because of the effect of the achuete added to it. Achuete also adds another layer of flavor and enhances the overall taste that makes the viand more delightful.
This variation originated from Taal, Batangas. Turmeric or luyang dilaw is included in the ingredients list to make the food’s sauce yellow in color.
Suppose you opt to have a cheaper option for our featured viand, using chicken as the main ingredient instead of pig’s meat is a nice idea. This variant gives the same delicious taste as our featured viand without hurting your budget. Plus, your kids will love it, too!
Adobong Kangkong (Without meat)
If you are looking for a healthier option for our featured viand, you may try making the adobong Kangkong Recipes. Adobong kangkong is common, especially to Pinoys who are vegetarians but still want to taste the savory viand.
Recipe Cooking Tips
You prepare and make food for your family instead of just buying the already made ones to ensure quality and cleanliness. After all, we all want to serve the most delicious foods on our tables. So here are some tips that will help you provide only the perfect recipes for your family.
- Pick the freshest ingredients, especially the swamp spinach and meat. It is to avoid any food borne illnesses that may cause harm to you and your family.
- To keep the swamp spinach fresh even after an extended period, put them in a container with water instead of putting them inside the refrigerator.
- To avoid the disintegration of the vegetable leaves, make sure to simmer only under medium heat.
- Add the water spinach last as they soften quickly.
- Do not put a large number of condiments at first. It is to avoid your output from being too salty or too sour. Taste it first before you make adjustments to the seasonings based on your taste preference.
Here are some surprising things about our dish’s ingredients that you may not know no matter how common it is as one of the most famous Filipino recipes.
- Swamp spinach adds nutritional value to this delicious viand as it is low in calories and fats, and it’s perfect for reducing cholesterol levels. Also, it has vitamins and A and C that act as antioxidants that reduce free-radical, which prevents cholesterol from being oversized. It, therefore, helps in fighting heart diseases.
- Did you know that swamp spinach is considered an aquatic nuisance in Texas? It was included as a Harmful or Potentially Harmful Exotic Fish, Shellfish and Aquatic Plants in 1990. From then, its growth is highly regulated by the authorities there.
- Almost all parts of water spinach are edible but must be thoroughly cleaned first.
- It is forbidden to serve swamp spinach to guests that are distinguished and respected in Indonesia.
Troubleshooting Your Recipe
Nobody is perfect; let us admit that, especially when preparing for our foods and meals. If, unfortunately, you made a mistake in cooking our featured viand, feel free to follow these troubleshooting techniques that may save your recipe.
If your finished food turned too sour for your liking, you might add water and sugar to lessen the vinegar’s sour taste. But make sure to simmer it in low heat to not make your meat very soft to the point that it already disintegrates.
On the other hand, if your output became too salty, counteract it by squeezing a lemon or adding vinegar to it. The sour nature of these additives can mask off the saltiness of recipes like this one.
Other Good Recipes or Foods Perfect to be Served with
Our featured viand is something that almost every Pinoy is proud of because it tastes delicious and mouth-watering even just by itself. However, it would be perfect if you pair it with other recipes or foods that are equally delicious to make your whole dining experience more exciting and remarkable. Among these are:
Steamed Rice: Nothing beats the combination of rice and our featured viand. They are stapled foods that most Filipinos love to eat together because the dish’s sweet and sour taste blends perfectly with the slightly bland taste of steamed rice that will surely make you ask for more rice.
Mashed Potatoes: If you go for no rice meals, mashed potatoes can be a good substitute. The potatoes’ softness adds another layer of savoriness to the viand that will give you the feeling of being full and satisfied. Try this combination and see it for yourself.
Buko Salad: This dessert is buko mixed with mixed fruits like pineapple tidbits, apples, strawberries, papaya, cherries, creamer, and condensed milk. Its sweetness will take away the remaining taste of our via and in your mouth.
Sago at Gulaman: This drink will provide you the ideal refreshment after a hearty meal with our tasteful viand. Our viand has a salty and sour taste, so a purely sweet and delicious drink is the perfect refreshment you can have.
It’s no wonder why our Adobong kangkong na may baboy is already something that every Filipino household often prepares. The recipes are effortless to follow, and the ingredients are readily available and convenient to buy.
To make your next family table bonding experience more unpredictable, make an ordinary dish extraordinary. I hope this blog will make you want to try our featured viand with a twist and own touch!
For more delicious recipe, visit Eat Like Pinoy!
Superb Adobo with Kangkong Recipe
- 2 lbs Pork Belly cut into 2-inch cubes
- 1 bunch Kangkong (Water spinach)
- 1 Onion peeled and sliced thinly, optional
- 1 head Garlic peeled and minced
- 2 Bay leaves
- 1 tsp Sugar
- 1/2 tsp Pepper
- 1 tbsp Oil
- 1 cup Vinegar
- 1/2 cup Soy sauce
- 2 cups Water
- Salt to taste
- In a bowl, combine soy sauce, vinegar, sugar, garlic, and pepper. Mix well and marinate pork belly for at least 1 hour.
- Heat the pot and put the marinade mixture and marinated pork belly.
- Toss in bay leaves and onions. Cover and simmer for 40 minutes or until pork is tender already.TIP: You can add more water if the pork is not yet tender.
- Set aside the pork when tender.
- Heat oil in another pan, medium fry the pork. Then, set aside when fried.
- Remove some oil from the pan before pouring the sauce & pork into it.
- After pouring the sauce and the pork, toss in the water spinach and simmer for another 2 minutes.
- Serve with steamed rice and enjoy!