Adobong Kangkong with Oyster Sauce
Adobong Kangkong with Oyster Sauce. To today I am sharing my version of Adobong Kangkong. Adobong kangkong is one of the more popular vegetable adobo. It is simple, quick and fairly easy to prepare.
Adobong kangkong is not new, in fact it is one of my first dish when I have started this Pinoy Food Blog. I have been posting also other Vegetable adobo recipe regularly. You may want to check the link list below to check those posts.
Adobong Puso ng Saging, Banana Blossom Adobo
Adobong Labong, Bamboo Shoot Adobo
Adobong Choy Sum
Adobong Bok Choy, Chinese Cabbage Adobo
Adobong Sitaw at Baboy
Adobong Sitaw, String Beans Adobo
Cooking my Adobong Kangkong with Oyster Sauce required some tweaking from my usual cooking method for vegetables for the reason that I have cook the adobong kangkong with pork, pork cooks longer than vegetables. I have stir/pan-fried the pork, adobo style first, then add the kangkong during the last stage of cooking.
Here is the recipe of my Adobong Kangkong with Oyster Sauce.
1 big bundle kangkong, trimmed, separate the stalks from the leaves
1/4 kilo pork, sliced into small pieces
1/2 head garlic, peeled, crushed
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup oyster sauce
1 tsp. peppercorns, crushed
2-3 pieces bay leaf
In a wok heat generous amount of cooking oil, add in the pork and stir fry until for 2 to 3 minutes seared, keep covered between stirring. Free up the middle of the wok and add in the bay leaf, peppercorns, and garlic and fry briefly for about 1 minute. Not stir fry all together then add 1/2 cup of water, then the soy sauce and vinegar let simmer for 3 to 5 minutes without stirring. Add in the oyster sauce and kangkong stalks cook for 2 for 3 minutes before adding the rest of the kangkong leaves, cook for another 2 to 3 minutes stir occasionally until the kangkong are just cooked correct saltiness if required. Serve hot with a lot of rice.