How to Cook Adobong Kangkong with Tofu (Water Spinach) 🎧
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In the Philippines, a variety of kangkong is grown in canals dug during the American occupation after the Spanish-American War, while another variety growing on land is called Chinese kangkong.
Ingredients:
3 bunch Water Spinach, cleaned and thoroughly washed
500 g Firm Tofu, quartered
250 g Pork (shoulder), sliced thinly cubes
1/2 cup Lee Kum Kee Premium Soy Sauce
1/3 cup Bragg Apple Cider Vinegar
1/2 cup Water
2 Bay Leaf
1 Star Anise
3 whole Native Garlic, peeled and pressed
1 large Red Onion, peeled and sliced thinly
Ground Mixed Peppercorn, to taste
Oil for frying tofu
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