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Our favorite adobo has many different versions. One of these is the adobong sitaw (string beans adobo), perfect for those who love vegetables. This dish is quick and easy to cook, and it's brimming with nutrients.
Adobong sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.
Cooking adobong sitaw is very similar to preparing pork or chicken adobo, but instead of using only pork or chicken as the main ingredient, we'll use string beans with a few slices of pork.
If you’re a vegetarian, this recipe is right for you, and it comes with less cholesterol and more goodness.
Adobong Sitaw; photo by Pinoy Recipe.
Ingredients
- 250 grams of ground lean pork
- 2 bunches of sitaw (string beans), cut into 2-inch lengths
- 4 to 6 cloves garlic, peeled and crushed
- 1 onion or 2 shallots, peeled and thinly sliced
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/4 c. of vinegar about
- 3 tbsps. of soy sauce
- 2 tbsps. of Canola cooking oil
- chopped cilantro and red pepper flakes for garnish (optional)
Cooking Instructions
- Place the ground pork, garlic, onion or shallots, ground pepper, and bay leaf in a shallow cooking pan.
- Pour the canola cooking oil over the pan. Because of the leanness of the pork, we don’t want the meat to turn dry. The purpose of adding cooking oil is to help the pork retain its succulence.
- Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
- Stir to break up the meat.
- Pour in the soy sauce and stir well.
- Cover and simmer for about 10 minutes.
- Add the sitaw (string beans), stir, cover, and let simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.
- The water from the sitaw, the natural juices of the pork, the vinegar, and the soy sauce are usually enough to cook everything without the dish becoming too dry.
- If it looks like either the sitaw or pork meat is taking too long to cook, you can add about 1/4 cup of water. When both the pork and the sitaw are tender, transfer them to a serving plate.
- Garnish with chopped cilantro and sprinkle with red pepper flakes.
- Serve hot with rice.
Note: Red pepper flakes are available in the dried herbs section of most supermarkets.
