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, slice your pork belly into thin strips, crush the garlic cloves, and cut the onion into thin slices. Cut your string beans into 2-inch lengths.
- Heat your pan over medium-high heat. Add the pork belly slices and cook until they start to brown and release their oil. This will take about 3-4 minutes.
- Once you see oil from the pork, add your crushed garlic and sliced onions. Cook these together with the pork for 2 minutes, stirring occasionally until the onions become clear and soft.
- Pour in the soy sauce, vinegar, and water. Let it come to a boil without stirring. Once it starts bubbling, add your ground black pepper and stir everything together.
- Cover the pan and lower the heat to medium-low. Let it simmer for 15 minutes or until your pork becomes tender. Check occasionally and give it a gentle stir.
- Add your cut string beans to the pan. Stir them gently to coat with the sauce. Cook for 3-5 minutes until the beans are just tender but still have a slight crunch. Be careful not to overcook them – you want them to stay bright green and slightly crisp.
- Turn off the heat and transfer everything to a serving bowl. The sauce should be rich and dark, coating each piece of string bean and pork.
- Let it rest for 2-3 minutes before serving. This tastes best when served hot with freshly cooked white rice.
- For a vegetarian version, simply skip the pork and start by sautéing the garlic and onions in 2 tablespoons of cooking oil instead.
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.
