By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Ginisang Kangkong (Stir-fried Water Spinach). The percentage is the share of ingredients the two recipes have in common.
Tumis Kangkung BelacanIn Indonesia · same ingredients· Same technique67%
Su YukIn South Korea · same ingredients62%
Pork and Kimchi Stir-Fry (Dweji-kimchi-bokkeum)In South Korea · same ingredients57%
A popular, healthy Filipino stir-fry made with fresh water spinach, savory pork, and a punchy fermented shrimp paste. This simple dish highlights the beauty of fresh greens cooked until just tender.
According to eatmundo's ingredient comparison, the closest dish to Ginisang Kangkong from another cuisine is Tumis Kangkung Belacan (Indonesia): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash the water spinach thoroughly, trim off the hard lower stems, and cut into 5cm pieces.
- 2
In a wok over medium heat, render the fat from the diced pork belly until crispy and brown.
- 3
Add the minced garlic and chopped onion to the pork fat and sauté until softened and translucent.
- 4
Stir in the shrimp paste and cook for 1 minute until it releases a strong, appetizing aroma.
- 5
Add the thicker stems of the water spinach first and stir-fry for 2 minutes to soften them.
- 6
Add the leafy tops, soy sauce, and chili flakes, tossing everything together quickly over high heat.
- 7
Cook for another 1-2 minutes until the leaves have wilted but remain bright green.
- 8
Remove from heat immediately to prevent overcooking and serve hot as a side dish.
Frequently Asked Questions
What is Ginisang Kangkong?
Ginisang Kangkong is a Filipino stir-fried water spinach dish prepared with pork belly, shrimp paste, aromatics, and soy sauce. It is typically served as a savory vegetable side dish accompanying steamed rice during lunch or dinner.
Can I use spinach instead of water spinach?
You can, but it will lose its crisp texture; try to find water spinach (Kangkong) for the most authentic experience.
What is the best type of shrimp paste?
Use fermented shrimp paste (Bagoong Alamang) for that signature salty, umami flavor essential to this dish.
Is the dish very salty?
The shrimp paste is salty, so you should adjust the amount of soy sauce and omit extra salt if necessary.
How long should I cook the leaves?
Only 1-2 minutes; they should be vibrant green and slightly wilted, not mushy.
