🇵🇭 Philippines · Food
Ginisang Kangkong (Stir-fried Water Spinach)
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow 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
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.
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