I’m sharing my Adobong Sitaw With Pork and the single secret ingredient I add will make you curious to try it.

Jump to Recipe

I grew up ignoring yardlong beans until one rainy afternoon when my tita served Adobong sitaw. I still remember that bright snap, the pork belly pieces that made the sauce cling and how simple things suddenly tasted bold and almost wrong to call ordinary.

I know some folks prefer Adobong Sitaw With Pork, others want a veggie turn, but this Sitaw Recipe is about contrast, the crisp green and the soft pork pockets. I promise it’s messy in a good way, not fancy, but it keeps pulling you back for one more forkful.

Try it and tell me what you think.

Ingredients

Print Recipe (No Advertisments)

Sitaw gives fiber and vitamins, crunchy texture, makes the adobo feel lighter and fresher.
Pork belly adds rich fat and protein, makes sauce glossy and deeply savory.
Garlic punches up flavor, aromatic and slightly sweet when browned, sorta addicting.
Vinegar brings tang and brightness, balances fat, gives that classic sour adobo kick.
Soy sauce gives saltiness and umami, darkens sauce, makes it taste rounder.
Bay leaves add subtle herbal notes, background aroma that makes the stew smell homey.
Chilies give mild heat and fresh peppery flavor, optional but I like ’em.

Ingredient Quantities

1 lb sitaw (yardlong beans), trimmed and cut into 2 inch pieces

1/2 lb pork belly, cubed (or skip for a veggie version)

4 cloves garlic, crushed or minced

1 small onion, sliced

3 tbsp soy sauce

3 tbsp cane vinegar or white vinegar

1/2 cup water

2 tbsp cooking oil

2 bay leaves

1/2 tsp whole peppercorns or 1/4 tsp ground black pepper

1 tsp sugar (optional, balances acidity)

1-2 long green chilies or siling haba, optional

1 tbsp fish sauce, optional and to taste

1 tbsp oyster sauce, optional

2 stalks scallions, chopped for garnish, optional

salt to taste

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: trim 1 lb sitaw and cut into 2 inch pieces, cube 1/2 lb pork belly (or skip for veggie), crush or mince 4 cloves garlic, slice 1 small onion, chop scallions for garnish, slice 1-2 long green chilies if using.

2. Heat 2 tbsp cooking oil in a wide pan over medium high. Add pork cubes, sear until nicely browned and fat starts rendering, about 5-7 minutes. If making the veggie version just heat the oil and move to step
4.

3. Push pork to the side, add garlic and fry until fragrant and lightly golden, then add sliced onion and soften for a minute or two.

4. Pour in 3 tbsp soy sauce and 3 tbsp vinegar, add 2 bay leaves and 1/2 tsp whole peppercorns (or 1/4 tsp ground). Important tip: after adding vinegar dont stir for about 1-2 minutes so the sharp raw vinegar taste calms down.

5. Add 1/2 cup water, 1 tsp sugar if you want balance, and 1 tbsp oyster sauce or 1 tbsp fish sauce if using. Bring to a simmer, cover and let the pork cook until tender, about 20-30 minutes depending on chunk size. For veggie version add a little extra water and simmer 4-6 minutes until flavors meld.

6. When pork is almost tender, add the sitaw and the whole chilies. Cook uncovered for 3-5 minutes more until the sitaw is bright green and crisp tender, dont overcook or it gets soggy.

7. Taste and adjust: add salt to taste, more soy or a splash of fish sauce if it needs depth, or a teaspoon of sugar if too sour. If sauce is too thin, simmer a couple minutes to reduce, if too thick add a splash of water.

8. If you used whole peppercorns, crush a few against the side of the pan for a fresh peppery kick, or sprinkle ground black pepper now.

9. Turn off heat, sprinkle chopped scallions on top, let rest a minute so flavors settle, then serve with hot rice. Quick hack: searing pork first and not stirring right after vinegar really makes the sauce taste rounder and less sharp.

Equipment Needed

Youll want these tools to make the dish:

1. Cutting board
2. Sharp chef knife for trimming sitaw and cubing pork
3. Wide sauté pan or skillet with a tight fitting lid
4. Tongs or a slotted spoon for turning the pork and beans
5. Wooden spoon or silicone spatula for stirring and scraping
6. Measuring spoons and a 1/2 cup measuring cup
7. Small prep bowls for garlic, onions and sauces
8. Garlic press or small paring knife for mincing garlic
9. Kitchen towel or paper towels for cleanup and handling hot pans

FAQ

Q: Can I make this vegetarian or vegan?
A: Yes, skip the pork and use extra oil or a bit of mushrooms or firm tofu for body. Pan-fry tofu first so it stays firm, then cook the sitaw the same way.

Q: When do I add the sitaw so it doesnt get mushy?
A: Add the sitaw near the end, about 3 to 5 minutes before you finish simmering, so it stays bright and slightly crisp.

Q: How long should I simmer if I use pork belly?
A: Simmer until the pork is fork-tender, usually 25 to 35 minutes depending on size of cubes, then add the sitaw for the last few minutes.

Q: Can I adjust the vinegar and soy sauce amounts?
A: Sure, taste as you go. Start with the 3 tbsp each then add more soy for saltiness or more vinegar for tang. A teaspoon of sugar helps if its too sharp.

Q: How do I store and reheat leftovers?
A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove so the sitaw doesnt get overcooked, or microwave short bursts stirring in between.

Q: Any tips for more flavor or texture?
A: Brown the pork first to get better flavor, use whole peppercorns for little pops of spice, add fish sauce or oyster sauce to deepen savory notes, and throw in long chilies if you want heat.

Adobong Sitaw Recipe Substitutions and Variations

Pork belly: swap for chicken thigh or extra firm tofu for a veggie version. Chicken gives similar richness, brown it first and simmer longer, tofu soaks up the sauce and needs less time.
Sitaw (yardlong beans): use regular green beans or asparagus if you cant find sitaw. Cut to 2 inch pieces and add near the end so they stay crisp.
Soy sauce: substitute tamari for gluten free cooking or coconut aminos for a milder, slightly sweeter result. Taste and reduce added salt if needed.
Cane vinegar: replace with white vinegar, apple cider vinegar, or fresh calamansi or lemon juice for a citrusy note. Adjust the amount since acidity levels vary.

Pro Tips

– Sear the pork well so it gets those brown bits on the pan, they add crazy flavor; if you want less fat, spoon some of the rendered oil out before adding aromatics.
– After you pour in the vinegar, do not stir for 1 to 2 minutes, let it calm down first or the sauce will taste raw and sharp.
– Add the sitaw at the very end, only a few minutes, so it stays bright and crisp instead of soggy; same for tofu or mushrooms if you skip the pork.
– If the sauce is too thin, simmer it down a few minutes for a better cling, or if too sour add a teaspoon of sugar or a splash of oyster or fish sauce to round it out.
– Right before serving, crush a few whole peppercorns against the pan or sprinkle fresh ground pepper, it gives a nicer, sharper kick than cooking the pepper for a long time.

Adobong Sitaw Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Adobong Sitaw With Pork and the single secret ingredient I add will make you curious to try it.

Servings

servings

Calories

417

kcal

Equipment: Youll want these tools to make the dish:

Ingredients

1 lb sitaw (yardlong beans), trimmed and cut into 2 inch pieces
1/2 lb pork belly, cubed (or skip for a veggie version)
4 cloves garlic, crushed or minced
1 small onion, sliced
3 tbsp soy sauce
3 tbsp cane vinegar or white vinegar
1/2 cup water
2 tbsp cooking oil
2 bay leaves
1/2 tsp whole peppercorns or 1/4 tsp ground black pepper
1 tsp sugar (optional, balances acidity)
1-2 long green chilies or siling haba, optional
1 tbsp fish sauce, optional and to taste
1 tbsp oyster sauce, optional
2 stalks scallions, chopped for garnish, optional
salt to taste

Directions

Prep everything first: trim 1 lb sitaw and cut into 2 inch pieces, cube 1/2 lb pork belly (or skip for veggie), crush or mince 4 cloves garlic, slice 1 small onion, chop scallions for garnish, slice 1-2 long green chilies if using.
Heat 2 tbsp cooking oil in a wide pan over medium high. Add pork cubes, sear until nicely browned and fat starts rendering, about 5-7 minutes. If making the veggie version just heat the oil and move to step
Push pork to the side, add garlic and fry until fragrant and lightly golden, then add sliced onion and soften for a minute or two.
Pour in 3 tbsp soy sauce and 3 tbsp vinegar, add 2 bay leaves and 1/2 tsp whole peppercorns (or 1/4 tsp ground). Important tip: after adding vinegar dont stir for about 1-2 minutes so the sharp raw vinegar taste calms down.
Add 1/2 cup water, 1 tsp sugar if you want balance, and 1 tbsp oyster sauce or 1 tbsp fish sauce if using. Bring to a simmer, cover and let the pork cook until tender, about 20-30 minutes depending on chunk size. For veggie version add a little extra water and simmer 4-6 minutes until flavors meld.
When pork is almost tender, add the sitaw and the whole chilies. Cook uncovered for 3-5 minutes more until the sitaw is bright green and crisp tender, dont overcook or it gets soggy.
Taste and adjust: add salt to taste, more soy or a splash of fish sauce if it needs depth, or a teaspoon of sugar if too sour. If sauce is too thin, simmer a couple minutes to reduce, if too thick add a splash of water.
If you used whole peppercorns, crush a few against the side of the pan for a fresh peppery kick, or sprinkle ground black pepper now.
Turn off heat, sprinkle chopped scallions on top, let rest a minute so flavors settle, then serve with hot rice. Quick hack: searing pork first and not stirring right after vinegar really makes the sauce taste rounder and less sharp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.