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
Adobong Sitaw with Pork 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!
Video
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
Catherine says
Hi Ms Lalaine! Been following some of your recipes and this is another winner. Added more pork and it sure is a perfect match for steamed rice. Thank you.
Lalaine Manalo says
Thanks for the feedback. I'm glad you're enjoying the recipes and find them useful.
Lei says
How to cook this on instant pot?
Lalaine Manalo says
I'm sorry but I haven't tried making this in an Instant Pot. Let me know how it turns out!
Bobby says
In lieu of string beans, Baguio beans pwede rin po ba? Thanks.
Lalaine Manalo says
Yes, pwedeng pwede ๐ Will try them myself next time; thanks for the tip!
uknown says
just a tip with a dish this perfect you should go to cooking shows.
JJ says
Awesome recipe! Can you please specify what size of serving is that nutritional facts for?
Nancy Perine says
Hello!! I had fun cruising around your website/blog. Your recipe for Adobong Sitaw With Pork Belly caught my eye. I had some long beans, but had to go visit our friendly grocer for the pork belly. This was fun to make and turned our very yummy. Thanks for sharing!
Lalaine Manalo says
Glad it turned out yummy, Nancy!
Cathy Varone-Smith says
Question please, can Biko (Fillipino dessert) be frozen and reused at a later date??.
Lalaine Manalo says
Yes, you can make biko ahead of time. It should keep in the fridge for up to 3 days. The texture will be different straight from the refrigerator. You can warm it up in the microwave very quickly or just let it sit at room temperature for a few minutes before serving.
MARYGRACE ALINDAYU says
Yummy! One of my fave vegetable dish! Thanks for posting.
Lalaine Manalo says
Enjoy the recipe ๐
Michelle says
Thank you
Lalaine says
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Ruby says
Made this last night. It's the best adobo I've made so far! Thanks for the recipe ๐
Lalaine says
Thank you so much, Ruby, for the feedback. This is one of my favorite versions of adobo and I am glad you enjoyed it. ๐
Crystal Gard says
This looks delicious, I absolutely love green beans and pork. I will be trying this recipe.
Lalaine says
Thank you, I hope you enjoy it ๐
Nenette says
I suddenly crave for adobong sitaw.
Lalaine says
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April Kusewicz says
This is really great Lalaine. It looks so delicious and It is so tempting to make. I need to go to the store and buy some sitaw. Gosh I love your site. I definitely come often for filipino dishes ...yummm!
Pau says
I bought a bunch of sitaw last week, I didn't know what to do with them, ended up throwing them away. This looks so good! I'm going to buy sitaw again he he he. And then add bagoong. Mmmm! Thanks for sharing your recipes. I made kansi using your recipe, I made it twice because it's sooo good! When I moved to America, I didn't know how to cook, even rice! Thanks to websites like yours, I can somehow navigate my way in the kitchen!
Lalaine says
Thank you for the feedback, Pau. I am glad you find the recipes here useful in your homecooking. I didn't know how to cook, too, when I came to the U.S. there was no internet then so pakapa kapa ang luto hehe
edelweiza says
This is one of my fave dishes! My mom's version is very tasty but the string beans are soggy. Ayaw nya raw kasi ng half-cooked. Haha. ๐
Lalaine says
Hello Edel
Actually, when I brought the adobong sitaw to work, a couple of my friends said the sitaw were not cooked enough. Mas gusto nila yung medyo lanat na. Ako kasi, I prefer them still crunchy. ๐