🇵🇭 Philippines · Food
Ginisang Kangkong with Bagoong
By eatmundo · August 4, 2026
🇵🇭 PHA classic Filipino stir-fry featuring tender water spinach (kangkong) sautéed with savory shrimp paste (bagoong) and pork bits. It is the perfect fiber-rich side dish for steamed rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the 100g pork belly into thin strips and sauté in 2 tbsp oil in a large wok over medium-high heat until golden brown.
- 2
Add 1 diced onion and 4 minced garlic cloves to the wok, cooking until the onion is soft and translucent, about 2 minutes.
- 3
Stir in the 2 tbsp shrimp paste and let it fry with the pork and aromatics for 1 minute until highly aromatic.
- 4
Add the 500g water spinach, ensuring the stems (which take longer) are added slightly before the leafy tops.
- 5
Toss everything quickly for 2-3 minutes using tongs or a spatula until the leaves are just wilted but still bright green.
- 6
Toss in the 2 sliced chili peppers at the very end and remove from heat immediately to maintain the vibrant color and crunch.
Frequently Asked Questions
Can I replace water spinach with another green?+
Yes, spinach or chard can be used, but keep in mind they will wilt much faster than the crunchy stems of kangkong.
How do I make the shrimp paste less salty?+
You can soak the bagoong in warm water for a few minutes and drain it before adding to the pan.
Is it okay to add meat other than pork?+
Traditionally, pork adds richness, but you can use crispy fried tofu bits for a vegetarian version.
How can I tell when it is done?+
The dish is ready as soon as the leaves look wilted but remain vibrant green; do not overcook or they become mushy.
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