Adobong Sitaw (String Beans Adobo)

Posted on June 7, 2011 | by Ray

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!

INGREDIENTS:
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

COOKING DIRECTIONS:
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.

ENJOY!

Your comment is always appreciated.

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Ginataang Kalabasa at Sitaw (Squash & Long Beans in Coconut Milk)

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12 Comments → “Adobong Sitaw (String Beans Adobo)”

Tina

1 year ago

One of my favorite way of cooking string beans! I love it with crunchy pork belly & tofu! Yum!

Reply
- Ray
  
  1 year ago
  
  Thank you Tina! I’ve never tried it with tofu, hmm. . . you gave me an idea.
  
  Reply
skip to malou

1 year ago

I dont like string beans but looking at your photo makes me want to have it now. It looks uber delicioso! i hope you are having a great day Ray!
Malou

Reply
- Ray
  
  1 year ago
  
  Thank you Malou! Like you, I used to not liking string beans. Please give the string beans a try and don’t worry — there’s no STRINGS attached! LOL
  
  Reply
Jenna

1 year ago

Those porks look very succulent! I didn’t know you can cook long beans like adobo. Thank you Mr. Ray!

Reply
- Ray
  
  1 year ago
  
  Hi Jenna – thank you for the compliment. Yeah, it’s very yummy cooking it this way especially if they were cooked crunchy!
  
  Reply
MERCY

1 year ago

my hubby’s favorite, but i never put tomato on it….

Reply
- Ray
  
  1 year ago
  
  Hi Mercy – thank you for your comment.
  
  Reply
Nami @ Just One Cookbook

1 year ago

WOW! I cooked my first adobo 2 months ago and ever since I’m VERY addicted to that flavor. This looks great with pork belly! I already know I will like this fabulous dish!
Nami @ Just One Cookbook recently posted..Saba Misoni Simmered Mackerel in Miso Sauce

Reply
- Ray
  
  1 year ago
  
  Thank you Nami! The addition of string beans is just another Filipino twist on the Adobo family of dishes.
  
  Reply
Kristi Rimkus

1 year ago

My mouth waters just looking at this dish. Simple ingredients and huge flavor!
Kristi Rimkus recently posted..Whole Wheat Blueberry Brownies – Yummy, Right?

Reply
- Ray
  
  1 year ago
  
  Thank you for your visit and nice comment Kristi!
  
  Reply