Adobong Sitaw or String Beans Adobo or Long Beans Adobo is a very simple dish to cook. It is usually done in a traditional way of cooking the meat — adobo style, then just cook it again with the string Beans AKA Sitaw. Here in the States, string beans are readily available in most Asian Supermarkets and you can buy them by the bunch or per pound. Okay when you go to these markets, you may also find string beans loose on the veggie section or bundled by rubber bands. If they are selling them by weight, just take off the rubber bands and just get what you need, so you don’t end up with more.
As far as liempo or pork belly, I usually get the one that is already pre-packaged in the meat section of Asian Markets because you can just buy less. Just make sure you get the one that are already pre-sliced by about 1 inch thick. Don’t buy it from the fresh meat counter because they usually sell them by the slab that weighs about 5 lbs each. Unless you are also feeding your neighbor, go ahead. Make sure you invite me too!
1 lb Liempo (pork belly)
1 lb Sitaw (string beans)
1/2 cup Soy Sauce
1/2 cup Palm Vinegar
1/2 cup Water
1 teaspoon Ground Black Pepper
1 tablespoon finely-minced Garlic
1 small Tomato – diced
1/2 Onion – diced
Cut sliced pork belly by 1 inch cube.
Cut off 1/2 inch of both ends of string beans then discard them.
Cut string beans by about 2 inches long then wash them, drain, and set aside.
Place wok in high heat.
Add the pork belly, soy sauce, vinegar, water, pepper, and garlic.
Let it boil then turn heat to medium.
Stir occasionally to distribute the sauce.
Continue cooking until pork is tender when pierced by fork.
Transfer sauce to a bowl but leave the pork belly in the wok.
Keep stirring until oil start coming out of the pork belly and the meat starts to brown.
Add the diced onions.
Keep stir frying until onions start to caramelize.
Add the diced tomatoes.
Keep stir frying until tomatoes start to liquify.
Add the sauce back to the wok.
Add the string beans.
Let the sauce boil and keep stirring and turning for about 5 minutes or until the string beans are cooked but not mushy.
Serve with hot steamed rice.
Your comment is always appreciated.