Growing up in our humble home in Bataan, our backyard was a treasure trove of fresh vegetables, including the ever-reliable sitaw that would climb up our bamboo trellises.
Every morning, my Lola would send me to pick the long, slender beans, their tips reaching toward the sky like green fingers.
This Adobong Sitaw recipe brings back those cherished memories, transforming these simple string beans into a mouthwatering dish using the same beloved adobo technique that makes Filipino cuisine so special.
What I love most about this Adobong Sitaw is how it turns an everyday vegetable into something delicious. The string beans soak up the perfect balance of soy sauce and vinegar, while staying delightfully crisp-tender.
Whether you choose to add pork belly for extra richness or keep it vegetarian, this 35-minute recipe proves that the magic of adobo isn’t just for meat, it’s a cooking style that makes even the humblest ingredients shine.
Why You’ll Love This Recipe
- Simple yet flavorful combination of tender-crisp vegetables and rich adobo sauce
- Versatile recipe that works beautifully as both vegetarian and meat versions
- Budget-friendly and nutritious
- Ready in under 45 minutes
- Perfect balance of salty, tangy, and umami flavors
- Great way to introduce vegetables to picky eaters
Adobong Sitaw (Filipino String Bean Adobo)
Equipment
- Large wok or deep skillet (kawali) For even cooking and sufficient space to toss ingredients
- Sharp knife (kutsilyo) For cutting string beans and meat
- Cutting board (Tabla) For preparation
- Measuring cups and spoons (Panukat) For precise seasoning
- Tongs [Sipit] For easy stirring and serving
- Heavy lid For simmering
Ingredients
Main Ingredients:
- 1 lb string beans sitaw – cut into 2-inch lengths
- ¼ lb pork belly liempo, thinly sliced (optional)
- 1 medium onion sibuyas, thinly sliced lengthwise
- 4-6 cloves garlic bawang, crushed
- ½ teaspoon ground black pepper paminta
Sauce:
- ½ cup soy sauce toyo
- ⅓ cup vinegar suka
- 1 cup water tubig
Instructions
- First, prepare your sitaw (string beans) by washing thoroughly and cutting into 2-inch lengths (putol-putolin ng dalawang pulgada ang sitaw). Heat your kawali or large pan over medium-high heat. If using pork belly, add the thinly sliced pieces and let them sear until the fat begins to render and the meat turns slightly brown (igisa ang baboy hanggang lumabas ang mantika).
- Once the pork has released its oils (paglabas ng mantika), add your crushed garlic and sliced onions to the pan. Sauté these aromatics for about 2 minutes or until the garlic becomes fragrant and the onions turn translucent (hanggang mabango ang bawang at malinaw ang sibuyas).
- Pour in your toyo (soy sauce), suka (vinegar), and tubig (water). Let this come to a boil without stirring (huwag kaagad haluin ang suka). Once boiling, add your ground black pepper (paminta), then lower the heat to medium-low and cover the pan. Let this simmer for 15 minutes or until the pork becomes tender (hanggang lumambot ang baboy).
- Add your prepared sitaw to the pan and gently stir to coat with the sauce (ilagay ang sitaw at haluing mabuti). Cook for 3-5 minutes or until the beans are tender-crisp (lutong-luto pero may kagat pa). You want them to still have a slight crunch – overcooking will make them too soft (huwag lutuing masyado at magiging malambot).
- Remove from heat and transfer to a serving bowl (ihain sa platito). The dish is best served piping hot with steaming white rice (mainit na kanin). For best results, let the dish rest for a few minutes before serving to allow the flavors to fully develop (palamiginin ng konti para lalong sumarap).
Tips from Lola’s Kitchen
- Let the vinegar boil before stirring to eliminate the raw vinegar taste (lasa ng hilaw na suka)
- Don’t overcrowd the pan to ensure even cooking
- Cut string beans at an angle for better presentation
- Season gradually and taste as you go (unting-unti at tikman)
- For extra flavor, add dried bay leaves (dahon ng laurel)
Traditional Serving Suggestions
- Serve hot with steamed white rice (mainit na kanin)
- Pair with fried fish (pritong isda)
- Serve as part of a larger Filipino meal
- Enjoy as ulam (main dish) for lunch or dinner
Troubleshooting
- If too salty: Add a splash of water or coconut milk
- If too sour: Add a pinch of sugar to balance
- If beans are too tough: Cook for additional 2-3 minutes
- If sauce is too thin: Simmer uncovered to reduce
Ingredient Alternatives
- Pork belly → chicken, tofu, or omit for vegetarian version
- Soy sauce → coconut aminos for gluten-free option
- White vinegar → apple cider vinegar or cane vinegar
- String beans → long beans, green beans, or asparagus
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 1 month (beans may become softer)
- Reheat in pan over medium heat
- Add splash of water if sauce is too thick
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Coconut Version: Add ½ cup coconut milk at the end
- Seafood Version: Replace pork with shrimp or squid
- Extra Veggie: Add sliced carrots or bell peppers
FAQs
Q: Can I make this completely vegetarian? A: Yes, simply omit the pork and use vegetable oil for sautéing. Q: How do I know when the string beans are perfectly cooked? A: They should be bright green and slightly crisp when bitten. Q: Can I make this in advance? A: Yes, but the beans may soften. Best eaten fresh. Q: Is this recipe keto-friendly? A: Yes, string beans are low in carbs, but adjust soy sauce amount for sodium control. Q: How spicy is this dish? A: Traditional version isn’t spicy, but you can add chilies to taste.
Nutrition
The Story Behind Adobong Sitaw (Filipino String Bean Adobo)
The roots of Adobong Sitaw lie in the ingenious Filipino tradition of applying our beloved adobo cooking method to virtually any ingredient. While the origins of adobo itself can be traced back to the Spanish colonial period, with its name derived from the Spanish word “adobar” meaning to marinate, our ancestors transformed this preservation technique into something uniquely Filipino by incorporating native ingredients and methods.
In Filipino households, particularly in rural areas and provinces, sitaw (string beans) has long been a backyard garden staple. These climbing vines, easily grown on bamboo trellises or along fences, provide a sustainable source of fresh vegetables throughout the year. Resourceful Filipino cooks, always finding ways to create delicious meals from available ingredients, naturally began applying the adobo technique to these abundant vegetables, creating what we now know as Adobong Sitaw.
The dish perfectly exemplifies the Filipino principle of “zero waste” cooking, especially in its variant that includes pork belly. The fatty meat not only adds flavor but also provides the oil needed for sautéing, while its proteins make the simple vegetable dish more filling and substantial. Many Filipino families who couldn’t afford meat would prepare a purely vegetarian version, demonstrating how this recipe has historically adapted to different economic circumstances while maintaining its delicious essence.
Today, Adobong Sitaw continues to be a beloved dish that bridges generations. From simple carinderias to modern Filipino restaurants, this humble dish showcases how our cuisine can elevate simple vegetables into crave-worthy ulam. Its popularity has even grown among health-conscious diners and vegetarians looking to enjoy the classic adobo flavor profile in a lighter, vegetable-forward format. The dish represents the perfect marriage of traditional Filipino cooking techniques with practical, everyday ingredients – a true testament to the ingenuity and resourcefulness of Filipino home cooking.
In modern Filipino cuisine, Adobong Sitaw stands alongside other vegetable adobo variations like Adobong Kangkong (water spinach) and Adobong Talong (eggplant), forming a family of dishes that prove the versatility of the adobo cooking technique. Whether served in its traditional form or adapted for contemporary dietary preferences, this dish continues to be a brilliant example of how Filipino cooking transforms simple ingredients into something truly special.
