Get ready to experience a vibrant and incredibly flavorful dish from the heart of Filipino cuisine: Adobong Sitaw, or Long Bean Adobo! This isn’t just any stir-fry; it’s a celebration of the iconic adobo cooking method, applied to tender long beans and savory pork belly. The perfect balance of salty, sour, and a hint of sweet makes this dish incredibly addictive and a fantastic way to bring the taste of the Philippines into your kitchen.

Why I Love This Recipe

Adobong Sitaw holds a special place in my recipe rotation. What I absolutely adore about it is its simplicity and the depth of flavor it achieves with just a few core ingredients. The way the pork belly crisps up and renders its fat, creating a rich base for the dish, is simply divine. Then, the long beans absorb the classic adobo sauce – a magical blend of soy sauce and vinegar, balanced with a touch of sugar and black pepper. It’s a quick, one-pan wonder that’s both comforting and exotic, offering a delightful twist on everyday vegetables. Plus, it’s incredibly versatile and always a crowd-pleaser!

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Ingredients

Here’s what you’ll need to create this authentic and flavorful Adobong Sitaw:

• 150 g pork belly, thinly sliced
• 350 g string beans (sitaw), cut in 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, more or less to taste
• 1/4 tsp ground black pepper

Swaps and Notes

• Pork Belly: While pork belly offers incredible flavor and richness, you can substitute with thinly sliced pork shoulder, pork butt, or even boneless, skinless chicken thighs for a leaner option. Adjust cooking time accordingly.
• String Beans (Sitaw): If long beans aren’t available, regular green beans can be used, though they have a slightly different texture and sweetness.
• Garlic: Filipino cuisine is very generous with garlic, so don’t skimp!
• Soy Sauce: Use a good quality regular or light soy sauce. For a gluten-free option, use tamari.
• Vinegar: Cane vinegar is traditional for Filipino adobo, but white vinegar or apple cider vinegar work well too. Each will impart a slightly different nuance.
• Sugar: Adjust the sugar to balance the sourness of the vinegar to your liking. Some prefer it tangier, some a bit sweeter.
• Spice: For a little heat, add a few siling labuyo (bird’s eye chilies) or a pinch of red pepper flakes with the garlic.

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Directions

Let’s get cooking this wonderfully simple and flavorful Adobong Sitaw!

1. Fry the Pork Belly: Start by heating a large skillet or wok over medium heat. Add the thinly sliced pork belly. Fry the pork, stirring occasionally, until it’s browned all over and some of its delicious fat has rendered off into the pan. This rendering fat will be the flavorful base for your dish.
2. Sauté Aromatics: Once the pork belly is nicely browned, add the sliced small onion and minced garlic to the same pan with the rendered pork fat. Sauté until the onions have softened and become translucent, about 3-5 minutes, and the garlic is fragrant (be careful not to burn the garlic!).
3. Add Beans and Liquids: Add the string beans (sitaw), water, soy sauce, vinegar, sugar, and ground black pepper to the pan. Give everything a good stir to combine.
4. Simmer to Tenderness: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 5-10 minutes. The goal is for the beans to become tender, but still retain a slight firmness or “bite” when chewed. You don’t want them mushy!
   • Note on Consistency: At this point, you can serve the adobong sitaw as is, with a lovely amount of sauce. However, if you prefer it to be more on the dry side, continue to simmer for a couple more minutes with the lid off, allowing the sauce to reduce and thicken, until it reaches your desired consistency. The flavors will also become more concentrated.
5. Serve and Enjoy: Once the beans are cooked to your liking, remove from heat. Serve hot, ideally with a steaming bowl of plain white rice to soak up all that incredible adobo sauce.

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Tips for Success

• Thin Slices are Key: Ensure your pork belly is thinly sliced. This helps it crisp up nicely and cook through evenly.
• Don’t Overcook the Beans: Pay attention to the cooking time for the string beans. You want them tender-crisp, not limp.
• Balance the Flavors: Taste the sauce before serving! Adobo is all about the balance of salty (soy sauce) and sour (vinegar). Adjust the sugar to cut through the tartness if it’s too strong for your palate.
• Fresh Garlic: Use freshly minced garlic for the best aroma and flavor.
• Serve with Rice: The sauce is a highlight of this dish, and plain white rice is the perfect accompaniment to soak it all up.

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Serving Suggestions and Pairings

Adobong Sitaw is a complete meal when served with rice, but it also complements other Filipino or Asian-inspired dishes beautifully:

• Steamed White Rice: This is a non-negotiable! The rice absorbs the savory, tangy sauce perfectly.
• Fried Egg: A fried egg on top (Filipino style!) can add extra richness to your meal.
• Other Adobo Dishes: Serve alongside other adobo variations, like chicken or squid adobo, for a full Filipino feast.
• Simple Green Salad: A fresh, crisp green salad can provide a nice counterpoint to the rich flavors.
• For other hearty, flavorful dishes with a comforting, savory base, you might enjoy our Tomato Skillet with Okra and Sausage or a rich bowl of Cajun Chicken Sausage Gumbo.

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Storage and Leftover Tips

Adobong Sitaw, like most adobo dishes, often tastes even better the next day!

• Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen overnight.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions.
• Freezing: While possible, the texture of the beans might become slightly softer upon freezing and thawing. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

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More Recipes You Will Love

If you enjoyed the rich, savory, and comforting flavors of Adobong Sitaw, you’ll definitely want to explore some of our other delicious and hearty recipes:

• For another fantastic one-pan meal that’s a hit with the family, check out This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• If you love a good classic, our Classic Spaghetti Recipe with Homemade Sauce is a timeless favorite.
• And for a truly comforting, slow-cooked meal, don’t miss These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.

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Final Thoughts

Adobong Sitaw is more than just a meal; it’s an invitation to explore the incredible flavors of Filipino cuisine. Its unique balance of savory, tangy, and slightly sweet notes, combined with the tender-crisp long beans and rich pork belly, makes it an unforgettable dish. It’s incredibly easy to master and promises a burst of flavor in every bite.

I encourage you to give this recipe a try and experience the deliciousness for yourself! We’d love to hear what you think, so please share your feedback in the comments below. And don’t forget to visit Chefmaniac.com for more amazing recipes and culinary inspiration. Happy cooking!