Adobong Sitaw with Pork made of long beans and pork belly is an easy weeknight dinner with great flavors! This adobo-style vegetable dish is hearty and tasty and pairs well with steamed rice.
The Filipino adobo has many variations, which is unsurprising 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. Adobong talaba, adobong hito, and adobong kangkong are just some tasty examples.
One of my favorites of these variants is adobong sitaw, a great way to enjoy 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.
Ingredient notes
- Pork- the belly cut has an excellent ratio of meat and fat for an exquisite flavor. Substitute pork shoulder if you prefer a leaner cut. Use ground pork as an affordable alternative or chicharon for a quicker option.
- String or Yard Long Beans- or locally known as sitaw. If unavailable, you can use Bagiuo or green beans.
- Vinegar- the recipe uses palm or coconut vinegar. If using distilled white vinegar, you might need to adjust the amounts as it has a more pungent acid taste.
- Soy sauce- adds saltiness and umami.
- Oil- for sauteing
- Garlic and onions- aromatics to enhance flavor.
- Salt and pepper- seasonings
- Fried garlic bits-optional as garnish
Long beans adobo cooking steps
- Saute onions and garlic until softened. Add pork and cook until lightly browned.
- Add vinegar and boil uncovered and without stirring.
- Add soy sauce and water. Simmer until the pork is tender.
- Add long beans and cook until tender. Season with salt and pepper.
Cooking Tips
- Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the other liquids to cook off the strong acid taste.
- To keep from overcooking the sitaw, allow the adobo sauce to reduce before adding the sitaw, increase the heat, and stir-fry the vegetable until tender.
- For 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!
Frequently Asked Questions
What is the English name of sitaw?
Sitaw are also called yard-long beans or string beans.
What are the benefits of adobong sitaw?
This flavorful vegetable dish is easy to make and affordable. It packs flavor from a rich adobo sauce and tender pork. Along with protein from the meat, the string beans also provide vitamins, minerals, and fiber.
Serving suggestions
- 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 ๐
- Garnish with toasted garlic bits before serving to add crunch and boost aroma.
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!
More vegetable recipes
Ingredients
- 1 tablespoon canola oil
- 1 pound pork belly, cut into thin strips
- 1 onion, peeled and sliced thinly
- 5 cloves garlic, peeled and minced
- ยพ cup vinegar
- ยผ cup soy sauce
- ยฝ 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
Instructions
- 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.
Notes
- Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the other liquids to cook off the strong acid taste.
- To keep from overcooking the sitaw, allow the adobo sauce to reduce before adding the sitaw, increase the heat, and stir-fry the vegetable until tender.
- For 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!
Nutrition Information
โThis 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.โ
Kim says
How is the calorie computed? 706kcal for 1 serving of Adobong Sitaw seems a bit much.
Lalaine Manalo says
The nutritional information is estimated using a plugin. The kcal is bit more than expected because of the use of pork belly.
Renee says
This is perfect everytime I cook. Itโs always a hit!
Sas says
Too much vinegar for me. It's not the Adobong sitaw that I used to have when I was a kid. The ways how it's cook too is different from the authentic one (i don't know why I followed your recipe). I should have not used this recipe, now I have to fix it and make it less vinegarish. Oh well.
Lalaine Manalo says
This recipe is not different from traditional method. To make it less "vinegarish", allow the vinegar to boil uncovered and without stirring for a few minutes before adding the other liquids to cook off the strong acid taste.
Cory says
Love anything adobo. So simple and inexpensive but very savory and satisfying.
Toni says
Too much vinegarโฆ 3/4 cup. Will make the food sour. I have to fix my cookes meal.
Jan Bartolome says
Hello! When should I put in the oyster sauce? I want to try your recipe. ๐
Lalaine Manalo says
The recipe doesn't use oyster sauce, but you definitely can add it if you want to. Just add it during the last 3 to 5 minutes of cooking time.
Lourdes A. Dabalos says
How to cook crispy adobong sitaw,,, thanks
Winnie says
I made this tonight for the first time its super tasty. I added a tbsp of oyster sauce because I love oyster sauce.