Adobong Sitaw is a humble, comforting Filipino dish featuring tender string beans and bite-sized pork belly cooked in a tangy-savory adobo sauce topped with fried garlic bits. This vegetable dish is easy to prepare and pairs beautifully with your favorite fried fish and steamed rice, making it a satisfying, go-to meal for busy weeknights.
Adobo is one of the most beloved and iconic dishes in Filipino cuisine, known for its unique blend of savory and tangy flavors. Traditionally, adobo involves marinating and simmering meat—usually chicken or pork—in a mixture of vinegar, soy sauce, and spices. Over time, the term 'adobo' has evolved into a style of cooking rather than a dish. This has led to all sorts of delicious variations, from seafood options like adobong pusit (squid) and adobong tahong (mussels) to vegetable versions like Adobong Sitaw, which is our featured recipe today.
What is Adobong Sitaw?
Adobong sitaw is a Filipino dish made with string beans with pork belly cooked in the traditional adobo style. It’s prepared by simmering the string beans and pork belly in a flavorful mix of vinegar and soy sauce, giving the dish its signature savory, tangy taste.
This simple vegetable dish is not only healthy but also budget-friendly and easy to prepare. Whether served as a side with your favorite fried or grilled meat, or on its own with steamed rice, adobong sitaw is sure to satisfy.
Recipe Video
Ingredients You'll Need
- Sitaw- also called string or yard long beans. It is characterized by its long, fibrous pods, which have a mild, earthy flavor and crisp texture.
- Pork belly - provides protein to the dish and helps make it more filling. You may also use pork shoulder, if you prefer a leaner part of the pork.
- Vinegar - it gives adobong sitaw its distinct tangy taste and also helps to tenderize the meat.
- Soy sauce- provides a salty, savory, and umami flavor to the dish.
- Aromatics - onion and fried garlic bits. The fried garlic bits add an extra layer of garlicky flavor and a satisfying crunch.
- Ground pepper - adds a slight zing to the dish.
- Oil
- Water
Tips in cooking Adobong Sitaw
Choose string beans with a dark green color that are smooth, firm to the touch, and slightly elastic. Avoid beans with bulging seeds, as these are past their peak.
Cut the vegetables and pork into uniform sizes to ensure even cooking.
Once you add the vinegar to the pan, avoid stirring. Let it simmer uncovered for a few minutes to reduce the acidity before mixing everything together.
While I used pork in this recipe, you can also use shrimp or tofu for different flavors and textures. Just adjust the cooking time for each.
Serving and Storing Notes
Adobong sitaw is best enjoyed with rice to balance its savory, tangy flavor. You may also serve it as a side dish together with grilled or fried meats, like pork chops or fried chicken, for a delicious, hearty meal.
To store leftovers, transfer them to an airtight container and keep it in the fridge for up to 3 days or freeze for up to a month. Thaw it overnight in the refrigerator before reheating.
To reheat, place it in a saucepan over medium heat until heated through. Add a little water if needed to prevent it from drying out.
Printable Recipe
Adobong Sitaw Recipe
Ingredients
- 2 tablespoon oil
- 4 tablespoon garlic minced coarsely
- 1 medium onion chopped
- ½ pound pork belly cut into thin strips
- ½ cup vinegar
- ½ cup soy sauce
- ¼ teaspoon coarse ground pepper
- 1 cup water
- 6 cups yardlong beans sitaw, ends trimmed and cut into 3-inch long pieces
Instructions
- In a deep pan or wok over medium heat, add oil and 3 tablespoon minced garlic. Cook stirring from time to time until the garlic turns golden. Remove from oil and set aside.
- In the same oil, add the pork belly strips and sear for several minutes until fat is rendered and meat turns golden brown.
- Push the pork strips on the sides and add the onion and 1 tablespoon minced garlic and cook until limp and aromatic.
- Add the soy sauce, vinegar, pepper and water and bring to a boil. Cover the pan/wok and let it cook for 15-20 minutes or until the pork belly strips are tender and the liquid has been reduced a bit (to about 1 ½ cup).
- Add the yardlong beans and cook for another 3 minutes or until the desired tenderness is achieved. Remove from heat and transfer to a serving plate.
- Top with roasted garlic and serve as a side dish with your favorite fried meat or on its own with steamed rice.
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