Adobong sitaw is one of my favorite Filipino vegetable stew made with string beans (sitaw) and pork cooked in vinegar, soy sauce and spices.
This adobong sitaw recipe is so easy to make with only 7 ingredients yet so flavorful and healthy.
In the Philippines, when a dish has the word “adobo” it means it is cooked in vinegar and soy sauce, an example is the popular Filipino Pork Adobo.
I have never tried using green beans when making this dish but I’m sure it is delicious as well.
Sitaw is a Filipino term for string beans or yardlong beans. It has many uses in the Philippine cuisine like kare kare, sinigang na baboy, pinakbet and many more.
Here in the US, bundled sitaw are sold in Filipino or Asian stores.
Tip: One thing to remember, when making adobo, use 1 part vinegar to 2 parts water as vinegar is sour. An example would be ½ cup vinegar equals one cup water.
Note: Philippine vinegar is more sour than it's counterpart and the Philippine soy sauce (toyo) is saltier than other brands.
I use the Philippine brand Datu Puti white vinegar and the Japanese Kikkoman soy sauce which is less saltier than the Philippine brand.
If you are like me, I can munch on adobong sitaw even without rice. So making extra servings would be a good idea.
Also, it is much tastier if a day old when flavors has meld, plus this type of beans doesn’t get soggy.
What is Sitaw?
Sitaw is the Philippine term for string beans or yardlong beans.
It is the equivalent of green beans but thinner and longer and grown in warm and humid environment.
Most of our classic dishes use this type of beans.
The plant is a vine that grows in subtropical or tropical regions. A very good source of Vitamin C and many other vitamins.
How to Make Adobong Sitaw Recipe
A few things to note when making this recipe.
(1) Feel the sitaw (string beans) if firm and fresh.
(2) When you buy string beans from the Asian store, they are bundled with a rubber band.
Usually the area with the rubber band is where the string beans were hanging from the vine. This tip is hard and has to be removed.
The easiest way to do it, gather a bunch, line them up and cut with a knife about ¼ inch off the top. With string beans you don't need to cut the other end.
Or you can snap it with your fingers but you have to do it one by one which I have no time for.
Once you have removed the top, cut the sitaw (string beans) to about 2 to 2 ½ inches long.
3. One of the first thing I learned from mom and I bet most Filipinos learned it as well from either parent or grandma, once the vinegar is added don't cover or stir until the mixture has boiled or simmered for about 3 to 5 minutes.
I was told, I have to cook the vinegar before stirring. Honestly, I still don't get the concept but Mom knows best!
4. Some like their adobong sitaw saucy while others prefer a drier sauce. Increase the ratio of vinegar and water for more sauce.
5. Adobong sitaw keeps well up to 4 days in the fridge in an air tight container. I have not tried freezing it.
6. Anything adobo is more flavorful after a day of cooking so you might want to make extra servings. Leftover adobo are always delicious.
Adobong Sitaw Recipe
- 5 cloves garlic minced
- 1 small onion chopped
- 4 tablespoons soy sauce
- ⅓ vinegar
- ⅔ water
- ½ teaspoon ground pepper
- ½ pound pork tenderloin or shoulder cut or ground pork
- 30 pieces sitaw string beans cut 2 inches long
- 2 tablespoons oil
- salt to taste
- Wash the string beans and cut into 2 to 2 ½ inches long. Remove the top of the string beans. The easiest way is to take about 6 string beans, line them up and cut the top all at the same time. Then continue cutting into 2 to 2 ½ inches long. Set aside.
- In a large skillet heat oil over medium heat.
- Saute onion until translucent.
- Add garlic and cook until golden.
- Add soy sauce and pork.
- Once pork turns pale in color, add the sitaw (string beans). Cover skillet until sitaw is half cooked.
- Pour vinegar and add ground pepper. Note: Do not cover or stir until it boils for about 3 minutes.
- Pour water bring to a boil.
- Lower heat between medium to low, cover and simmer until vegetables are tender but crisp.
- Salt to taste.
- If you prefer a more sour dish, add more vinegar.
- If you like more sauce, increase the ratio of vinegar and water accordingly.
- Any adobo is best a day old, you can make extra servings and it keeps well up to 4 days in the fridge.
Leave a Comment