Pork and Kangkong Guisado is a straightforward, comforting dish that fits perfectly into a busy weeknight menu. It’s flavorful, budget-friendly, and quick to prepare. I especially enjoy it paired with steamed white rice — two generous cups if I’m honest. The combination of tender pork, garlicky aromatics, and the mild, slightly crunchy stems and tender leaves of kangkong (water spinach) makes this an easy family favorite.
For this recipe I like to use pork shoulder because it has a bit of marbling that melts during cooking and adds flavor. If you have a nonstick wok or pan, a quick spray of cooking oil is enough to prevent sticking; otherwise a tablespoon of neutral cooking oil works well. Heat the pan first, add oil, and swirl it around so it coats the surface evenly before adding the meat.
Start by browning the pork. When the oil is hot, add the pork slices in a single layer and let one side sear until golden, then turn to brown the other side. During this brief browning stage the pork will release some of its fat, which becomes useful cooking oil for the rest of the dish and contributes extra savory flavor.
Kangkong (water spinach) is prepared by separating the leaves from the stems. I used Chinese kangkong, also called ongchoy, for this version. Chop the stems into short pieces; they take longer to soften, so they go into the pan before the leaves. The tender leaves are added near the end so they wilt but retain their bright color and delicate texture.
A simple seasoning of soy sauce keeps the dish light and savory. If you prefer a richer flavor, use beef broth instead of water when adding liquid — it deepens the taste without introducing extra ingredients. Ground black pepper and aromatics like garlic and onion round out the flavors.
This guisado is forgiving and adaptable: adjust soy sauce to taste, use a bit more broth if you like a saucier result, or add a pinch of sugar if you want to balance the saltiness. Try it with steamed rice and simple sides to make a quick, satisfying meal. Let me know how yours turns out.
Pork and Kangkong Guisado
Ingredients
- 1/4 lb. pork, sliced thinly (pork shoulder recommended)
- 1 bunch water spinach (kangkong), leaves separated from stems; stems chopped
- 1 medium yellow onion, sliced
- 1 1/2 teaspoons minced garlic
- 3 tablespoons soy sauce
- 1/2 to 3/4 cup beef broth (or water)
- 1 tablespoon cooking oil (or a light spray of cooking oil)
- 1/4 teaspoon ground black pepper
Instructions
- Heat the oil in a wok or a wide pan over medium-high heat. Make sure the pan is hot before adding the pork.
- Add the pork in a single layer. Cook without moving for a minute or two to brown the first side, then turn and brown the other side. Allow the pork to render some fat; this will flavor the dish and help cook the aromatics.
- Add the minced garlic to the pan and stir for about 20 seconds until fragrant. Be careful not to burn the garlic.
- Add the sliced onion and cook, stirring occasionally, until the onion softens and becomes translucent.
- Stir in the chopped kangkong stems and cook for about 2 minutes so they begin to soften but still retain some bite.
- Pour in the soy sauce and sprinkle the ground black pepper. Stir to coat the ingredients and cook for another 2 minutes so the flavors meld.
- Add the kangkong leaves on top, then cover the pan for 1 minute to quickly wilt the leaves. The cover helps the leaves steam without overcooking.
- Remove the cover, stir everything together, and add the beef broth (or water). Bring to a brief boil, then simmer for about 1 minute to meld flavors and heat through.
- Transfer to a serving bowl and serve immediately with steamed rice.
- Enjoy and share with family or friends.