Many think that adobo refers only to pork and/or chicken cooked in soy sauce and vinegar. But really the Filipino term adobo (not to be confused with the Spanish adobo-which is a specific way to marinate or season raw meat or the Spanish dish adobado-which tastes like Filipino menudo but with red wine) is also method of cooking using salt and vinegar. It is an indigenous cooking process (that means even before the Spanish came to the Philippines it already existed.) The Spanish termed the process adobo because it was very similar to the Spanish adobo process.
There are many many variations of the adobo in the Philippines – pork adobo, chicken adobo, CPA-chicken pork adobo, adobong pusit, adobong Bicolano (with gata-coconut milk and labuyo-a type of hot chili), adobong okra, etc. Today, you’ll read up on my attempt to cook Adobong Kangkong – one of my favorite Filipino vegetable dishes.
What you need:
- 2 cloves of garlic minced
- ¼ onion – minced
- ½ tali (bundle) kangkong with leaves removed from the stem, and the stem chopped in 1-2 inch sections – make sure it’s fresh, I made the mistake of using old kangkong that had been in the fridge for a couple of days for this and it was really tough… in retrospect, I should have just used the leaves and discarded the stems since my kangkong was old and drying up
- soy sauce to taste
- vinegar to taste
1. In a skillet, sauté the garlic and onion in some oil until cooked through but not burned.
2. Add your kangkong. Allow it to wilt a little.
3. Add soy sauce and vinegar in equal parts first. You just want to flavor the kangkong and not make it into a soup. I recommend you use a teaspoon or table spoon and add these little by little (for the sake of good cooking don’t pour directly from the bottle, you might just have kangkong swimming in soy sauce or vinegar).
There you are DONE! 😀 Enjoy.