Adobong Sitaw with Pork made of long beans and pork belly is an easy weeknight dinner that packs great flavors! This adobo-style vegetable dish is hearty, tasty, and pairs well with steamed rice.
The Filipino adobo has many variations, which is not surprising as almost any meat, fish, seafood, and vegetables can be cooked with excellent results in the vinegar and spices characteristic of this indigenous cooking process.
One of my favorites of these adobo variants is adobong sitaw, which is a great way to enjoy an otherwise bland-tasting yard long beans. Tender-crisp sitaw swimming in a tangy and savory adobo sauce over piping-hot steamed rice is a combination that’s hard to beat! Add grilled or fried fish on the side, and you have a tasty and filling meal everyone will be fighting over.
What to Add to Adobo na Sitaw
You can skip the meat and make the dish vegetarian or go full-on flavor with your choice of protein. I like to use pork belly as it has a great ratio of meat and fat, a prerequisite to an exquisite adobo in my opinion, but you can also use the options below.
- ground pork or beef
- crispy-fried tofu
- pork shoulder or tenderloin strips
- chicken liver or gizzards
- smoked ham
- boneless chicken thigh or breast
Tips on How to Make Adobong Sitaw with Pork
- Cut the sitaw into uniform lengths to ensure even cooking.
- For the best texture, do not overcook the long beans. Allow the adobo sauce to reduce before adding the sitaw, increase the heat, and then stir-fry the vegetable just until tender-crisp.
- To add an extra depth of flavor, stir in 1 to 2 tablespoons of oyster sauce.
- Want a bit of heat? Add dried red chili pepper flakes to taste!
- For crunch and to amp up the presentation, garnish with toasted garlic bits before serving.
Give this adobo na sitaw with pork a try for dinner tonight. It’s easy on prep yet big on flavor. Make sure to serve with plenty of steamed rice; you’ll need it 🙂
Want more adobo in your life? Try this adobong itlog with potatoes for a budget-friendly meal the whole family will love or this adobong talong for another vegetable variety. Enjoy!
- 1 tablespoon canola oil
- 1 pound pork belly, cut into thin strips
- 1 onion, peeled and sliced thinly
- 5 cloves garlic, peeled and minced
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 1 bunch yard 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 onions and garlic and cook, stirring occasionally, until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add soy sauce and water. Cover, lower heat and continue to cook until pork is cooked through and sauce is reduced.
- Remove the lid and increase the heat to medium. Add long beans and cook, stirring occasionally, for about 3 to 5 minutes or until tender-crisp.
- Transfer to a serving platter and garnish with fried garlic bits, if desired. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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