Adobong Sitaw: A Flavorful Filipino Classic with Pork and Long Beans
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Adobong Sitaw (Long Bean Adobo): A Comforting Filipino Classic
Adobo is a cornerstone of Filipino cuisine, and Adobong Sitaw offers a vegetable-forward twist on this beloved dish. Combining savory, garlicky pork belly with long string beans (sitaw), this recipe is both satisfying and simple. Simmered in a classic soy sauce and vinegar mix, it’s a perfect weeknight staple—packed with flavor and ready in under 30 minutes.
This dish celebrates humble ingredients and transforms them into something deeply comforting and delicious.
Why I Love This Recipe
Adobong sitaw reminds me of home. It has that bold, salty-sour flavor combo that’s unmistakably Filipino, but it’s also light and nourishing. The string beans retain a bit of bite, the pork belly is rich and tender, and the garlic and vinegar tie everything together with punchy depth.
Best of all? It’s flexible. Serve it over warm rice, enjoy it as a side, or bulk it up into a full meal.
Ingredients
- 150 g Pork Belly, thinly sliced
- 350 g String Beans (Sitaw), cut into 4-inch lengths
- 1 Small Onion, sliced
- 5 Cloves Garlic, minced
- 1/4 Cup Water
- 3 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tsp Sugar (adjust to taste)
- 1/4 Tsp Ground Black Pepper
Ingredient Notes
- Pork Belly: Adds richness and flavor. For a lighter version, try pork shoulder or omit the meat entirely for a vegan variant.
- Vinegar: White vinegar is traditional, but cane vinegar or rice vinegar also work well.
- Sitaw (Long Beans): If unavailable, green beans can be used as a substitute.
How to Make Adobong Sitaw
1. Brown the Pork
In a medium skillet over medium heat, cook the pork belly until browned and fat is rendered. This step adds depth and texture.
2. Sauté the Aromatics
Add sliced onions and minced garlic to the pan. Sauté for 3–5 minutes, until softened and fragrant.
3. Add the Beans and Sauce
Add the cut sitaw, water, soy sauce, vinegar, sugar, and black pepper. Mix well to coat everything in the sauce.
4. Simmer and Cook
Bring the mixture to a gentle boil. Cover with a lid and simmer for 5–10 minutes, until the beans are tender but still have a slight snap.
5. Reduce (Optional)
For a drier, more intense version, remove the lid and continue simmering until the sauce thickens to your liking.
6. Serve
Serve warm with freshly steamed rice and enjoy a taste of home-cooked Filipino comfort.
Tips for Success
- Layer the flavors: Let the pork brown thoroughly for extra depth.
- Don’t overcook the sitaw: Aim for tender with a slight crunch.
- Adjust to taste: Some prefer more vinegar bite or extra soy—customize it!
What to Serve With Adobong Sitaw
- Steamed jasmine rice or garlic fried rice
- A fried egg on top for a silog-style meal
- Pair with something sweet like caramel apple nachos
- Enjoy with a light dessert like edible cookie dough or no-bake Oreo cream pie
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- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- These Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
Final Thoughts
Adobong Sitaw is a simple yet flavor-packed dish that highlights the soul of Filipino cooking—making the most of everyday ingredients and transforming them into something comforting and delicious. Whether you serve it as a side or the star of the meal, this recipe is one you’ll keep coming back to.
Made it? I’d love to see! Tag @chefmaniac and show off your version. Don’t forget to subscribe for more timeless, tasty dishes made with heart. 🇵🇭🥢
Adobong Sitaw: A Flavorful Filipino Classic with Pork and Long Beans
Adobong Sitaw (Long Bean Adobo): A Comforting Filipino Classic
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 150 g Pork Belly, thinly sliced
- 350 g String Beans (Sitaw), cut into 4-inch lengths
- 1 Small Onion, sliced
- 5 Cloves Garlic, minced
- 1/4 Cup Water
- 3 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tsp Sugar (adjust to taste)
- 1/4 Tsp Ground Black Pepper
- Ingredient Notes:
- Pork Belly: Adds richness and flavor. For a lighter version, try pork shoulder or omit the meat entirely for a vegan variant.
- Vinegar: White vinegar is traditional, but cane vinegar or rice vinegar also work well.
- Sitaw (Long Beans): If unavailable, green beans can be used as a substitute.
- How to Make Adobong Sitaw:
- 1. Brown the Pork:
- 2. Sauté the Aromatics:
- 3. Add the Beans and Sauce:
- 4. Simmer and Cook:
- 5. Reduce (Optional):
- 6. Serve:
- Tips for Success:
- Layer the flavors: Let the pork brown thoroughly for extra depth.
- Don’t overcook the sitaw: Aim for tender with a slight crunch.
- Adjust to taste: Some prefer more vinegar bite or extra soy—customize it!
- What to Serve With Adobong Sitaw:
- Steamed jasmine rice or garlic fried rice
- A fried egg on top for a silog-style meal
- Pair with something sweet like caramel apple nachos
- Enjoy with a light dessert like edible cookie dough or no-bake Oreo cream pie
- More Recipes You’ll Love:
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- These Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
- Final Thoughts:
Instructions
- Brown the Pork: In a medium skillet over medium heat, cook the pork belly until browned and fat is rendered. This step adds depth and texture.
- Sauté the Aromatics: Add sliced onions and minced garlic to the pan. Sauté for 3–5 minutes, until softened and fragrant.
- Add the Beans and Sauce: Add the cut sitaw, water, soy sauce, vinegar, sugar, and black pepper. Mix well to coat everything in the sauce.
- Simmer and Cook: Bring the mixture to a gentle boil. Cover with a lid and simmer for 5–10 minutes, until the beans are tender but still have a slight snap.
- Reduce (Optional): For a drier, more intense version, remove the lid and continue simmering until the sauce thickens to your liking.
- Serve: Serve warm with freshly steamed rice and enjoy a taste of home-cooked Filipino comfort.
- Tips for Success: Layer the flavors: Let the pork brown thoroughly for extra depth.
- Don’t overcook the sitaw: Aim for tender with a slight crunch.
- Adjust to taste: Some prefer more vinegar bite or extra soy—customize it!
- What to Serve With Adobong Sitaw: Steamed jasmine rice or garlic fried rice
- A fried egg on top for a silog-style meal
- Pair with something sweet like caramel apple nachos
- Enjoy with a light dessert like edible cookie dough or no-bake Oreo cream pie
- More Recipes You’ll Love: These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- This : Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings
- These : Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- This : No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
- These : Caramel Apple Nachos Are My Favorite Quick Fall Dessert Trick
- Final Thoughts: Adobong Sitaw is a simple yet flavor-packed dish that highlights the soul of Filipino cooking—making the most of everyday ingredients and transforming them into something comforting and delicious. Whether you serve it as a side or the star of the meal, this recipe is one you’ll keep coming back to.
- Made it? I’d love to see! Tag @chefmaniac and show off your version. Don’t forget to subscribe for more timeless, tasty dishes made with heart. 🇵🇭🥢
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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