Adobong Sitaw with Pork

Adobong Sitaw with Pork is a popular Filipino dish that combines the savory flavors of adobo with the freshness of string beans (sitaw) and the richness of pork. This dish is a variation of the classic adobo, which is known for its marinated meat cooked in soy sauce, vinegar, garlic, and spices. In this version, the addition of string beans adds a crunchy texture and a fresh element to the dish.

Ingredients:

  • Pork: Typically pork belly or shoulder, cut into bite-sized pieces.
  • String Beans (Sitaw): Fresh string beans cut into 2-3 inch lengths.
  • Soy Sauce: Provides the salty and umami flavor.
  • Vinegar: Adds a tangy and slightly sour taste.
  • Garlic: Minced or crushed, adds a strong, aromatic flavor.
  • Onion: Sliced, to add sweetness and depth.
  • Bay Leaves: Adds an aromatic and slightly bitter note.
  • Peppercorns: For a mild heat and aromatic flavor.
  • Water: To create the sauce and help cook the pork and beans.
  • Optional: Sugar to balance the flavors, and some use chili for a spicy kick.

Cooking Method

  • Sauté Aromatics: In a pan, sauté minced garlic and sliced onions until fragrant and translucent.
  • Cook the Pork: Add the pork pieces and cook until they are browned on all sides.
  • Add the Sauce: Pour in soy sauce and vinegar, and add bay leaves and peppercorns. Bring to a boil and then lower the heat to simmer. Allow the pork to cook until it is tender and the sauce has slightly reduced.
  • Add String Beans: Once the pork is tender, add the string beans to the pan. Cook until the beans are tender-crisp.
  • Season and Serve: Adjust the seasoning with salt, pepper, and a bit of sugar if desired. Serve hot with steamed rice.