Adobong Sitaw is a vegetable dish composed of string beans cooked adobo style. As you might have noticed, almost all ingredients can be cooked using the famous adobo style – be it meat or vegetables. Chicken Adobo, Pork Adobo, Adobong Kambing, and Adobong Pusit are just few of the adobo dishes that we have featured – so far. Of course, it includes this Adobong Sitaw Recipe.
Using pork in this Adobong Sitaw recipe is optional. If you are one of our vegan friends, you can still enjoy this dish even when pork is not around. I only included pork in this recipe to add a little meaty taste to it, since I am a certified carnivore – as you might have known by now.
I like this healthy vegetable recipe not just by its nutritional value, making adobo out of string beans brings out this vegetable’s natural flavor which is often over powered by other vegetables and ingredients in dishes such as Pakbet Tagalog, Pakbet Ilocano, Kare Kare, and Sinigang na baboy.
Are string beans one of your favorite vegetables? What other string bean dishes do you like?
Try this Adobong Sitaw Recipe and let me know what you think.
Adobong Sitaw Recipe
Ingredients
- 1 lb string beans sitaw, cut in 2 inch length
- 1/4 lb pork belly thinly sliced (optional)
- 1/2 cup soy sauce
- 1/3 cup vinegar
- 1 piece onion thinly sliced lengthwise
- 4 to 6 cloves garlic crushed
- 1/2 teaspoon ground black pepper
- 1 cup water
Instructions
- Heat a frying pan or wok then sear the pork.
- When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
- Pour-in the soy sauce, vinegar, and water then bring to a boil.
- Shake-in the ground black pepper and stir.
- Cover and simmer for 15 minutes or until the pork is tender.
- Add the string beans and cook for 3 to 5 minutes.
- Turn off the heat and transfer to a serving bowl.
- Serve hot with steamed rice.
- Share and enjoy!
Mars says
I have been abroad for so many years and was wondering why I haven’t thought about making this dish when my husband and son love pork adobo. My dad used to make this and it’s always good with or without pork. I hope I get it right the first time
Richard says
We are trying your recipe tonight. I am Italian-American but my wife if from Metro-Manila. We live in Montana and have a big garden …which this year produced an incredible number of green beans. So she started asking me to make a recipe for beans, Adobo style. So tonight we are cooking your recipe …and will be eating it in a few minutes. Since our beans are fully matured and we are at a high altitude (5500 ft) we are cooking this recipe for about 20 minutes instead of the 3-5 minutes you recommend.
Next we will be trying your recipe for Beef Kaldereta.
Thank you.
Vanjo Merano says
Hi Richard, it’s good to hear from you. I think that having a big garden is exciting. I only get to have green beans when my local Asian store has it, which is not so often. I agree, you will need to cook it longer in low to medium heat in order for the string beans to be soft, but it won’t be crisp though. Let me know how it went.
Ian says
If you want the strings beans to be more softer add the vinegar last. this is for those people who want the vegetables to be soft and not crunchy/half cook like me 😀
RUTCHEL FLORECE says
Thank you for sharing. I know now How to cook because of your blog. You are now part of my cooking life. Keep it up! and God Bless you.
Michelle says
how many servings is this?
Anne says
What kind of vinegar did you use? thank you
Dina M says
Delicious! Thank you for sharing.
Jing Yerkic says
Heloo po kuya,I already try this adobong sitaw it was delicious..Thanks po 🙂