Adobong Sitaw (Filipino String Bean Adobo)
Adobong Sitaw is a Filipino vegetable dish where fresh string beans (sitaw) are cooked adobo-style with crushed garlic, onions, and optional pork belly in a savory-tangy sauce of soy sauce and vinegar until tender-crisp, showcasing how the classic adobo cooking method can elevate simple vegetables into a satisfying main course that pairs perfectly with steamed rice.
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)
Nutrition
Calories: 214kcalCarbohydrates: 12gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 1640mgPotassium: 393mgFiber: 3gSugar: 4gVitamin A: 787IUVitamin C: 15mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!