Adobong Kangkong

Step 1

Rinse the kangkong under cold running water, gently rubbing the leaves and stems between your fingers to remove any dirt or grit.

Step 2

Gather the clean kangkong and cut it into 3-inch-long pieces by slicing crosswise through the bundle with a sharp knife, separating the leaves and tender stems.

Step 3

Mince the 4 garlic cloves by slicing them thinly, then chopping the slices into small pieces the size of pencil-tip dots.

Step 4

Pour 2 tablespoons of olive oil into a 10-inch skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 5

Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and turns light golden, so the adobo flavor develops.

Step 6

Pour in 3 tablespoons of soy sauce and 2 tablespoons of white vinegar, then stir for 10 seconds to combine them into a unified sauce.

Step 7

Add 0.5 cup of water and stir once to mix, then bring the liquid to a gentle boil by watching for small bubbles breaking the surface.

Step 8

Pour all the cut kangkong into the skillet and stir for 20 seconds to coat every piece in the adobo sauce.

Step 9

Reduce the heat to medium and let the kangkong simmer uncovered for 8 minutes, stirring once every 2 minutes, until the leaves are tender and wilted but still hold their shape.

Step 10

Taste the adobong kangkong and add a pinch of salt and pepper if needed, stirring once to distribute.

Step 11

Slide the finished adobong kangkong from the skillet into a serving bowl or directly onto plates and serve while hot.