Adobong Sitaw with Pork Recipe

Adding an Adobong Sitaw with Pork to your repertoire of meals can elevate your dining experience. Whether you’re a novice cook or a seasoned chef, this hearty dish is sure to impress. The unique blend of flavors from the pork and the long beans creates a complex, enjoyable, and satisfying taste profile.

The Allure of Adobo

Before we delve into the Adobong Sitaw recipe, let’s understand the cultural context of adobo. Adobo, the national dish of the Philippines, is a way of life in itself. The term ‘adobo’ comes from the Spanish word ‘adobar,’ which translates to marinade or sauce. But in the Philippine context, adobo takes on a new meaning. It’s a delightful mix of vinegar and spices, giving the meal a tangy and savory punch. From pork adobo to adobo variations using vegetables and seafood, the adobo style of cooking is a testament to the creativity of the Filipino culinary landscape.

A Twist to Adobo with Adobong Sitaw

The Adobong Sitaw with Pork is a vegetable dish that showcases the Filipino adobo style in a new light. The traditional adobo flavors beautifully complement the long beans, transforming them from a humble vegetable into a delicious feast. Known as ‘sitaw’ in Filipino, the long beans add a crunchy texture, while the pork imparts a smoky richness.

Other Adobo Variations Worth Trying

You can try other Adobo variations if you have enjoyed Adobong Sitaw with Pork. For instance, Adobong Gulay, or vegetable adobo, is a wholesome dish with a punch of flavors. Or you could try Adobong Kangkong with Tofu, a fantastic blend of kangkong (water spinach) and tofu in a savory adobo sauce.

If you prefer a poultry or meat-based adobo, Pork Adobo, Chicken Adobo, and Chicken-Pork Adobo is a must-try. And for those who love seafood, Adobong Pusit, a squid cooked in adobo sauce, is a surefire winner.

Tips

• Cut the long beans into uniform lengths for even cooking.
• Avoid overcooking the beans to maintain their crunchiness.
• Consider adding oyster sauce for extra depth of flavor.
• Add dried red chili pepper flakes if you love a bit of heat.
• Garnish with toasted garlic bits for added crunch and presentation.

The Secret To A Perfect Adobong Sitaw with Pork

The secret to a perfect Adobong Sitaw with Pork lies in the balance of flavors and the quality of ingredients. The soy sauce and vinegar should work together, creating a harmonious blend of tangy and savory flavors. The pork should be tender and juicy, and the long beans should be crisp and fresh.

SEE THE FULL RECIPE BELOW!

Adobong Sitaw with Pork

5 from 1 vote

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories per Serving

190

kcal

Total time

35

minutes

Adobong Sitaw with Pork is a delightful combination of tangy and savory flavors, perfectly balanced with the freshness of long beans and the richness of the pork. Experience the best of Filipino cuisine with this simple yet satisfying dish.

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Ingredients

US Metric

• 30 pcs 30 pcs String Beans (ends trimmed and cut into 3-inch lengths)

• 250 grams 250 grams Pork (shoulder), sliced (small cubes)

• 1/2 cup 118.29 ml Soy Sauce (Lee Kum Kee Premium)

• 1/3 cup 78.07 ml Vinegar (Bragg Apple Cider)

• 2/3 cup 158.51 ml Water

• 1 large 1 large Red Onion

• 3 whole 3 whole Native Garlic

• 2 pcs 2 pcs Dried Bay Leaf

• 1 pc 1 pc Star Anise

• Ground Mixed Peppercorn to Taste

Directions

• Start by heating a skillet over medium heat. Add the pork cubes and cook, stirring occasionally, until they turn a beautiful golden brown.
• Next, add garlic and onions to the skillet. Stir occasionally until they soften.
• Pour in the soy sauce and vinegar. Add bay leaf, star anise, and a sprinkle of ground mixed peppercorn. Allow the mix to boil uncovered, without stirring, for about 4 to 7 minutes.
• Lower the heat and let it simmer until the pork is cooked and the sauce is reduced.
• Increase the heat to medium, add string beans, and cook, stirring occasionally, for about 3 to 5 minutes or until the beans are tender-crisp.
• Serve hot, and enjoy your Adobong Sitaw with Pork!

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