One of the earliest recipes here at Kawaling Pinoy is a variation of adobong sitaw in which I used bacon slices as the meat addition. As I mentioned in that post, bacon not only cuts through cook time but also lends the fat and saltiness I especially enjoy in my adobo. However, bacon, as in the case of processed meats, can cost more per pound. In this adobong sitaw with pork recipe, I replaced the bacon with fresh pork strips.
Although pork shoulder, tenderloin or even ground pork can be used, I highly recommend pork belly. This cut of meat yields the best ratio of meat and fat which to me, is a prerequisite to exquisite adobo. Enjoy!
- 1 tablespoon oil
- 1 pound pork belly, cut into thin strips
- 1 small onion, peeled and sliced thinly
- 5 to 6 cloves garlic, peeled and minced
- ¾ cup vinegar
- ¼ cup soy sauce
- ½ cup water
- 1 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
- salt and pepper to taste
- fried garlic bits, optional
- In a skillet over medium heat, heat oil. Add pork and cook, stirring occasionally, until lightly browned and begins to render fat. Add onions and garlic and cook, stirring occasionally, until limp and aromatic.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce and water. Cover and continue to cook until pork is cooked through and sauce is slightly reduced.
- Add long beans and stir to combine. Cook for about 3 to 5 minutes or until long beans are tender yet crisp. (they will change color due to reaction with the vinegar). Season with salt and pepper to taste. Garnish with fried garlic bits, if desired, and serve hot.