Filipino adobo is a cooking style with a long history in traditional Filipino cuisine. Originally the recipe involved cooking meat in vinegar and salt to preserve it, but as various cultures, including Spanish and Chinese, influenced the Philippines, spices were added. Many recipes now replace the salt with soy sauce. Adobong Sitaw is an adobo-style dish that features meat and long string beans. This recipe traditionally includes pork, but recipes can also use chicken, beef or seafood. Adobo flavors improve the longer the dish is kept.
Step 1
Sear the pork quickly in a hot frying pan or wok. When the fat is drawn out of the meat, add the garlic and onions. Allow the mixture to cook for about 2 minutes.
Step 2
Add the soy sauce, vinegar and water. Bring the liquids to a full boil and add the ground pepper. Stir the pepper into the mixture, then cover the pan. Lower the heat and simmer the sauce for around 15 minutes, until the meat softens.
Step 3
Add the string beans and cook them in the sauce until they reach the desired texture. A longer cooking time will produce softer, more tender beans. Serve the adobong sitaw in a deep bowl, including the sauce. This dish is generally served over rice.
Tips and Warnings
- This dish can also be garnished with hard boiled eggs and cilantro. Vegetarians can omit the meat and simply cook the beans using the adobo style.
Things You'll Need
- 1 lb. string beans, cut in 2-inch length
- 1/4 lb. pork belly, thinly sliced (optional)
- 1/2 cup soy sauce
- 1/3 cup vinegar
- 1 medium-sized onion, thinly sliced lengthwise
- 4 to 6 cloves garlic, crushed
- 1/2 tsp. ground black pepper
- 1 cup water
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