Adobong Sitaw
This Adobong Sitaw is tender string beans simmered in a garlicky, savory soy-vinegar sauce, just the way we love it at home. The sitaw soaks up all the flavors, making every bite burst with that classic Pinoy adobo taste. Simple, quick, and perfect with rice, it’s the kind of dish that feels like home in every spoonful.
Ingredients
- 500 grams sitaw string beans, cut into 2 to 3-inch pieces
- 300 grams pork belly or pork shoulder sliced into small cubes
- 6 cloves garlic minced
- 1 medium onion sliced
- ½ cup soy sauce
- ¼ cup vinegar
- ½ cup water
- 1 tablespoon brown sugar optional for slight sweetness
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
- Chili flakes or siling labuyo optional for spice
Instructions
- Heat oil in a pan over medium heat. Add the pork and sauté until browned and starting to render fat, about 6–8 minutes.
- Add garlic and onions. Sauté until fragrant and the onions are soft.
- Pour in the soy sauce, vinegar, and water. Do not stir yet. Let it boil for about 2 minutes to cook off the vinegar's strong taste.
- Once boiling, stir everything together. Add black pepper and brown sugar (if using). Simmer for about 10 minutes, or until the pork is tender.
- Add the sitaw. Stir and simmer uncovered for another 5–7 minutes, or until the string beans are tender but still bright green.
- Taste and adjust saltiness or sourness as needed. Add chili if you want some heat.
- Serve hot with steamed rice.
Notes
Tips:
Don’t overcook the sitaw. It should be tender but still have a slight crunch.
Want it saucier? Add more water and adjust the soy sauce and vinegar.
You can also use ground pork or shrimp as an alternative ingredients.