Your meal will be more enjoyable with Adobong Sitaw in Kangkong with Chicharon on the table. This Filipino vegetable dish consists of green beans, water spinach and pork skins. It is prepared in the inadobo style, which is a Filipino way of cooking, mainly using soy sauce, vinegar, black pepper, and garlic.


There are versions of this dish specific to the vegetable ingredient. Adobong Kangkong is the version that mainly uses water spinach. On the other hand, adobong sitau is a dish that specifically uses snake beans as an ingredient. This is the recipe for the latter, in which pieces of pork were added.

How to make adobong sitau in kangkong with chicharon
This dish is quick and easy to prepare. Start by sautéing the garlic and onion. I roast the garlic to give the dish a nice garlic flavor. Make sure the onions are soft before adding the water, soy sauce, and vinegar. I use dark Filipino soy sauce for this recipe. White vinegar is the default variety I use when making adobo. Distilled and cane vinegar also work well in this recipe.


Pork rinds or chicharon should add flavor and crunchy texture to the dish. I use this ingredient twice when preparing this dish. First use after pouring soy sauce and vinegar. The second – after serving the dish. The first addition adds flavor and texture is achieved when the dish is topped with chiharon.

The sieve needs to be added before kangkong because it takes longer to cook. I usually cook it for 3 to 5 minutes before adding kangkong. Season the dish with salt and pepper as needed after the vegetables are cooked. That’s all!

I think this recipe deserves to be tried because it is two delicious Filipino vegetable dishes. It has a delicious adobo taste with good texture created by pork rinds.


Feel free to adjust the recipe to suit your preferences. You can add meat to the dish, such as pork or chicken. I suggest cutting the meat as thin as possible so it can cook quickly and become tender. Remember to cook the meat first before adding the vegetables.

Many people prefer their dish to be bold. Pour some sauce over the warm white is a good idea because it can add extra flavor.

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