Grilled-Steamed Water Spinach with Filipino Pork Adobo Sauce

This Grilled-Steamed Water Spinach with Filipino Pork Adobo Sauce is truly a way to choose your own adventure in a recipe. It’s make with comforting pork adobo and nutrient-full water spinach. You can make your own choice to serve it hot or cold, depending on the season. Plus, if you’re not a fan of pork or are abstaining from it, you can use shrimp instead as your protein. Needless to say, once you figure out how you like to make and serve this recipe, you’ll be making it for weeknight dinners more often.

What is Water Spinach?

Water spinach, which also goes by the names kangkong or morning glory, is a leafy green vegetable that is commonly in Asian cuisine. It thrives in water and is also 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, it 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

---

• Author: Rafe Vencio
• Yield: Serves 2-4 1x

Print Recipe

Description

A flavorful dish served hot or cold and made with the winter green, water spinach.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Keep water spinach in a bundle and blanch or steam for about 4-5 minutes until slightly tender but still green in color.
2. 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.
3. Add brown sugar and dissolve. Thicken sauce with slurry, adding gradually until desired consistency. Adjust for seasoning and preference.
4. 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

Subscribe to TABLE Magazine‘s print edition.