Adobong Sitaw with Pork: Long Beans in Soy-Vinegar Sauce
Dan
Vegetable adobo | Long beans | Weeknight ulam
Adobong sitaw turns long beans and small pieces of pork into a fast, savory vegetable ulam with adobo sauce clinging to every bite.
Why make it: This version keeps the beans crisp-tender and uses a small amount of pork for flavor instead of making meat the whole story.
Fresh From the Kitchen
What Is Adobong Sitaw with Pork?
Adobong sitaw is a Filipino vegetable adobo made with yardlong beans cooked in vinegar, soy sauce, garlic, and sometimes pork or shrimp.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the beans
Yardlong beans are classic, but green beans are the easiest U.S. grocery substitute.
For the pork
A little pork belly gives richness; shoulder keeps it leaner.
Adobong Sitaw with Pork Recipe
This version keeps the beans crisp-tender and uses a small amount of pork for flavor instead of making meat the whole story.
Shopping List
- yardlong beans or green beans
- pork belly or shoulder
- cane vinegar
- soy sauce
- garlic
- onion
- black pepper
- rice
Ingredients
Beans and Pork
- 1 pound yardlong beans or green beans, cut into 2-inch pieces
- 6 ounces pork belly or pork shoulder, diced
Sauce
- 1 tablespoon oil
- 5 garlic cloves, minced
- 1 small onion, sliced
- 1/4 cup cane vinegar
- 3 tablespoons soy sauce
- 1/2 cup water
- Black pepper
For Serving
- Steamed rice
- Fried egg, optional
Instructions
- Brown pork in oil until it releases some fat and gains color.
- Add garlic and onion and cook until fragrant.
- Pour in vinegar, soy sauce, water, and pepper and simmer until pork is nearly tender.
- Add long beans and toss to coat.
- Cook uncovered until beans are crisp-tender and the sauce reduces.
- Taste and adjust with soy sauce or vinegar.
- Rest a few minutes before serving so the beans absorb the sauce.
Tips For The Best Adobong Sitaw with Pork
- Cut evenly: Similar bean lengths cook at the same pace.
- Do not overcook the beans: They should keep some snap.
- Let the vinegar simmer: It mellows the raw edge.
- Use green beans confidently: They work well when yardlong beans are unavailable.
How To Serve And Store
Serve as a vegetable ulam with rice. Refrigerate up to 3 days; reheat in a skillet so the beans do not turn mushy.
Common Questions
Can I make it vegetarian?
Yes. Skip pork and add tofu or mushrooms.
Can I use green beans?
Yes, and they are a practical substitute.
Should it be saucy?
It should have enough sauce for rice, but not soup.
Can I add shrimp?
Yes, add shrimp near the end so they do not overcook.
Does your adobong sitaw use pork, shrimp, or just the beans? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
