Adobong Sitaw

Adobong Sitaw

Adobo is a simple, classic dish and the most versatile when it comes to Philippine cuisine. In my humble opinion, you can make just about anything with this wonder dish from seafood, poultry, pork, and vegetables.

Adobong Sitaw

Adobong Sitaw

Adobong sitaw is one of the top choices when it comes to a vegetable and meat combination. String beans or Sitaw is a very common type of bean in the Philippines. Unlike the green beans here in the U.S., these beans grow as long as 36 inches in length but, they are best when harvested at about 18 inches long.

You will find string beans in all types of dishes from Pakbet, (mixed vegetable stew) to Sinigang, (sour soup) and with all sorts of stir-fried vegetables. Combine string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly and you will have another mouth-watering Filipino dish.

Ingredients:

  • 1 Lb. Pork belly cut in 1 in. cubes
  • 1½ Lb. String beans (sitaw) cut in 2 in. long pcs.
  • 1 Medium sized onion, sliced crosswise
  • Soy sauce*
  • Vinegar*
  • 3 Bay leafs
  • 4 Cloves of garlic, peeled and smashed
  • 1 Tsp. Ground black pepper
  • 1½ Tbs. Whole black peppercorns
  • 1 Tsp. Msg – optional

Directions:

*1-Cup of liquid mixture:

Combine 1 ½ oz. soy sauce, 1½ oz. vinegar, & 6 oz. water
Make 2 cups of this liquid mixture for this recipe

  1. Rinse cut string beans with cool water thoroughly and set aside.
  2. In a casserole dish combine 2-cups of liquid mixture along with pork, garlic, ground black pepper, whole peppercorns, and bay leafs.
  3. Cover and let it simmer over medium high heat for 20 minutes or until 60 percent of the liquid has evaporated.
  4. Next add onions along with the string beans, cover, and let it simmer over low heat for 12 minutes or until string beans are tender.
  5. Adjust taste by adding salt & pepper if needed. Serve hot over rice. Enjoy!

Tip:

Remember! The key of making great tasting adobo is balancing the flavors of spices and liquid mixtures evenly without over powering one another, whether your choice is dry or adobo with gravy.

Adobong Sitaw Ingredients: Sitaw, Pork Belly, Soy Sauce, Vinegar, Msg, Whole Black Peppercorns, Ground black pepper, Onions, Garlic

Adobong Sitaw

Adobong Sitaw

Adobong Sitaw

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7 Responses to “Adobong Sitaw”

  1. Alex says:

    This one tasted great.. I used ground pork though for variation instead of the pork belly.. Thanks

  2. ruthi says:

    Hello, you make me crave. all the recipes here are all good and the pictures do the torturing part. hahaha. keep it up.

  3. Jun says:

    The recipe is good and the picture is awesome. Presentation of the Final product could be better. It should be Adobong Baboy w/ Sitaw. I love your Website, one of the BEST! Waiting for more recipe.

  4. lemuel allan tababa says:

    i was checking out the site and I’d say that besides the nice website’s display, cooking instructions are easy to follow..and also with darn! nice pics. man! that adobong baboy with sitaw just gave me an idea. the mix of the sitaw makes it even more appetizing. Good job! more to this site! God bless!

  5. Marie says:

    I can eat adobong sitaw without meat, pure vege only, ty for this post

  6. Leah says:

    This looks great! Any suggestions for a sitaw version that doesn’t use meat, or at least uses a kind of poultry instead of pork or beef?

  7. Leah,

    As we all know you can make Adobo out of just about anything. I have not try this myself, but you can experiment on sea foods. Try Shrimps or some meaty fish like Mackerel. Good luck on your cooking and let me know how it turns out.

    Robert Colinares

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