Your meal becomes more satisfying with Adobong Sitaw at Kangkong topped with crunchy chicharon. This Filipino vegetable dish combines sitaw (snake beans), kangkong (water spinach), and pork rinds, cooked in the classic adobo style using soy sauce, vinegar, garlic, and black pepper for a savory, balanced flavor.
There are variations of adobo that highlight different vegetables. Adobong Kangkong focuses on water spinach, while Adobong Sitaw highlights snake beans. This recipe blends both vegetables and adds chicharon for flavor and texture, giving you the best of both preparations.
How to Cook Adobong Sitaw at Kangkong with Chicharon
This dish is quick to prepare and full of flavor. Begin by heating cooking oil in a pan and sautéing crushed garlic and minced onion. Lightly toasting the garlic brings out a rich aroma, while cooking the onion until soft builds a sweet base. Pour in soy sauce, vinegar, and a little water and bring the mixture to a boil. Traditional Filipino dark soy sauce works well here, and white, distilled, or cane vinegar can be used depending on your preference.
Chicharon (pork rinds) adds both seasoning and crunch. Add some chicharon to the sauce early in the cooking process so it infuses the liquid with savory depth. Reserve extra chicharon to sprinkle on the finished dish for a crunchy contrast.
Add the sitaw first, since it takes longer to soften. Cook the string beans for about 3 to 5 minutes before adding the kangkong stalks and leaves. Cook the kangkong stalks for a few minutes until they begin to tenderize, then stir in the leaves and cook briefly until wilted. Finish by seasoning with salt and freshly ground black pepper to taste. Serve immediately.
This combination showcases two beloved Filipino vegetable dishes in one: the tangy, savory notes of adobo and the satisfying texture of chicharon. The result is a simple, comforting dish that pairs perfectly with steamed rice.
You can easily adapt this recipe to your taste. Add thinly sliced pork or chicken if you prefer a meatier version—cook the meat first until tender, then proceed with the vegetables. If you like more sauce, leave a little extra cooking liquid and spoon it over hot rice for extra flavor.
Try this Adobong Sitaw at Kangkong with Chicharon and adjust the seasonings to your liking. Enjoy the contrast of tender vegetables and crunchy chicharon—and let me know how it turns out.
Adobong Sitaw at Kangkong with Chicharon
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Ingredients
- 15 pieces sitaw cut into 2-inch lengths
- 1 bunch kangkong leaves separated and stalks cut into small pieces
- ¾ cup chicharon preferably with meat; reserve some for topping
- 3 tablespoons vinegar
- 4 tablespoons soy sauce
- 6 cloves garlic crushed
- 1 piece onion minced
- 3 tablespoons cooking oil
- 1 cup water
- Salt and ground black pepper to taste
Instructions
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Heat oil in a pan.
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Sauté garlic and onion until the onion softens and the garlic turns light brown.
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Pour soy sauce, vinegar, and water. Bring to a boil.
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Add chicharon and cover the pot. Simmer over medium heat for about 10 minutes to let the flavor infuse.
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Add sitaw. Stir and cook for about 5 minutes until slightly tender.
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Add the kangkong stalks and cook for 3 minutes.
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Add the kangkong leaves, stir, and cook for 2 minutes until wilted.
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Season with salt and ground black pepper to taste.
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Transfer to a serving plate, top with reserved chicharon, and serve with steamed rice.