Instant Pot Pork Adobo with Kangkong - Water Spinach
The classic favorite Filipino dish is made easy in this recipe for Instant Pot Pork Adobo with Kangkong-Water Spinach. Cubes of pork shoulder are cooked in the Instant Pot in the traditional flavors of tangy garlic, vinegar, soy sauce, peppercorns, bay leaves and seasonings. I added crisp kangkong (water spinach) at the end of cooking for an all-in-one meal combination of pork and vegetables. I offer two ways to cook this dish in the procedure: In the popular Instant Pot multicooker or on the stove-top. This was inspired by a recipe from the Slow Food Adobo Cookbook by Lyn B. Gamboa and Mara Pardo de Tavera (Anvil Publishing). Serves 2 to 4.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Pork Adobo Spinach
Servings: 4 people
Author: Asian in America recipe.
- 2 Tablespoons vegetable oil
- 8 cloves garlic peeled, minced
- 1 pound pork shoulder cut in 2-inch sized cubes, boneless
- 1/4 cup Heinz cider vinegar
- 1/4 cup soy sauce
- 2 cups organic chicken broth low sodium
- 1 teaspoon black peppercorns
- 2 pieces bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups fresh kangkong (water spinach) or use baby spinach stems and stalks cut into 2-inch length slices
- for serving boiled rice
To cook in the Instant Pot
Notes on the Instant Pot
After the initial Saute, it takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multi-cooker pressure cooker brands, please consult the product manual.Use accessories recommended for the Instant Pot like those made of silicone or metal. Do not use glassware.
Quick Release for the Instant Pot
To cook on the stove-top:
In a large, heavy stockpot, over medium-high heat, add the vegetable oil. Saute the garlic. Braise the pork for 5 minutes till brown. Pour the vinegar, soy sauce and broth. Add the peppercorns, bay leaves, salt and black pepper. Cover and bring to a boil. After liquid boils, lower heat to medium and continue cooking for 55 to 60 minutes till meat is completely cooked. Add the spinach and when leaves wilt in 2 minutes, turn off heat.
Cook's comments:
I have used the Filipino vinegar "Sukang Paombong" (white palm vinegar) for this recipe and the results are just as good.Kangkong (water spinach) have longer, stiff stalks and large green leaves. I find them at Asian markets nearly year round. If not available, use baby spinach which is easy to find in American markets.