Adobong Sitaw at Kangkong with Chicharon

Your meal will be more enjoyable with Adobong Sitaw at Kangkong with Chicharon on the table. This Filipino vegetable dish is composed of snake beans, water spinach, and pork rinds. It is cooked inadobo style which is a Filipino way of cooking that mainly involves the use of soy sauce, vinegar, black pepper, and garlic.

This is a recipe for Adobong Sitaw at Kangkong with Chicharon

 Course Vegetable

 Cuisine Filipino

 Prep Time 5 minutes

 Cook Time 20 minutes

 Total Time 25 minutes

 Servings  people

 Calories 156 kcal

 Author Vanjo Merano

Ingredients

• 15 pieces sitaw cut into 2 inch length
• 1 bunch Kangkong leaves separated and stalk cut into small pieces
• ¾ cup chicharon preferably with meat
• 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

1. Heat oil in a pan
2. Sauté garlic and onion until the onion softens and the garlic turn light brown.
3. Pour soy sauce, vinegar, and water. Let boil.
4. Add chicharon. Cover the pot. Continue to cook for 10 minutes medium heat.
5. Add sitaw. Stir and cook for 5 minutes.
6. Put the kangkong stalks into the pan. Cook for 3 minutes.
7. Add the kangkong leaves. Stir and cook for 2 minutes.
8. Season with salt and ground black pepper
9. Transfer to a serving plate. Serve!
10. Share and enjoy!

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