This dish, made with fresh water spinach, can be served hot or cold; shrimp can be substituted for pork. Choose you own adventure!
Water spinach, also known as kangkong or morning glory, is a leafy green vegetable that is commonly used in Asian cuisine. It thrives in water and is signified by its long, thin stems and broad, arrow-shaped leaves that are slightly crunchy and have a mild, slightly sweet flavor. A popular ingredient in stir-fries, soups, and salads, and is often cooked with garlic, ginger, and other spices for added flavor, water spinach is also packed with vitamins, minerals, and antioxidants, making it a healthy choice for any diet.
Grilled-Steamed Water Spinach with Filipino Pork Adobo Sauce Recipe
Serves 2-4
INGREDIENTS
1 bunch (approximately 1/2 lb) water spinach, washed and trimmed
1/2 lb pork belly or shoulder, cut into 1-inch pieces, marinated with adobo
2 cups adobo marinade (Mama Sita’s brand or any equivalent)
1 cup pork/chicken/vegetable broth or water
1/4 cup brown sugar
1/4 or less cornstarch slurry
1/2 cup crispy garlic for garnish
Scallions for garnish
INSTRUCTIONS
- Keep water spinach in a bundle and blanch or steam for about 4-5 minutes until slightly tender but still green in color.
- Sear pork until evenly browned and add marinade and liquid. Bring to a boil and drop to a simmer. Place a lid slightly cracked and braise until pork is tender, about 15-20 minutes.
- Add brown sugar and dissolve. Thicken sauce with slurry, adding gradually until desired consistency. Adjust for seasoning and preference.
- Pour sauce over the water spinach and garnish with crispy garlic and shallots. Serve hot immediately and with a side of white rice.
Recipe by Rafe Vencio/ Photography by Laura Petrilla
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