🇵🇭 Philippines · Food
Adobong Kangkong with Bagoong
By eatmundo · August 4, 2026
🇵🇭 PHA vibrant, savory stir-fry of water spinach sautéed with fermented shrimp paste and tender pork bits. A staple side dish that balances salty umami with fresh crunch.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 1 tbsp of oil in a large wok over medium-high heat and fry 150g of sliced pork belly until it releases its own fat and becomes golden brown.
- 2
Add 4 minced garlic cloves and 1 chopped onion to the wok, sautéing until fragrant but careful not to burn the garlic (about 1 minute).
- 3
Stir in 2 tbsp of shrimp paste (bagoong), allowing it to toast slightly in the oil for 30 seconds to release its aroma.
- 4
Add the 500g of cleaned water spinach, stems first, into the wok. They take longer to cook than the leaves.
- 5
After 1 minute, add the leaves and 1 sliced chili pepper, tossing everything vigorously over high heat.
- 6
Sauté for exactly 2 minutes; the spinach should be bright green and just wilted, not soggy.
- 7
Remove from heat immediately to prevent overcooking and serve hot as a companion to steamed rice.
Frequently Asked Questions
Can I omit the pork?+
Yes, you can simply use oil for a vegetarian-friendly version, though the pork adds depth.
Is the shrimp paste too salty?+
Shrimp paste is very salty; start with a little less if you are sensitive to sodium.
Why is my spinach soggy?+
You likely cooked it for too long or covered the pan; high heat and fast cooking are essential.
What if I can't find kangkong?+
You can substitute it with bok choy or regular spinach, though the texture will differ slightly.
🇵🇭 PHMundo Match
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