Adobong Sitaw with Pork

Adobong sitaw with pork combines crisp long beans with small pieces of savoury pork in a sharp soy-vinegar sauce. Browning the meat first develops flavour; adding the sitaw near the end keeps the vegetable green and slightly crisp instead of soft and grey.

Ingredients

• 500 grams pork shoulder or belly, cut into small pieces
• 500 grams sitaw, trimmed and cut into 5-centimetre lengths
• 1 tablespoon cooking oil
• 6 cloves garlic, crushed
• 1 small onion, sliced
• 1/3 cup cane vinegar
• 1/4 cup soy sauce
• 3/4 cup water
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon brown sugar, optional

Measure ingredients before heating the pan. Preparing the sauce, aromatics and vegetables first keeps garlic from burning and prevents raw-meat utensils from being reused accidentally.

Prepare ingredients safely

Wash vegetables under running water before cutting. The FDA recommends plain running water and advises against soap or detergent on produce. Use a clean board and knife. Keep raw pork and its juices separate from tofu, cooked food and ingredients that will not receive more cooking.

Refrigerate tofu and raw meat until needed. Thaw frozen pork in the refrigerator, cold water changed regularly, or the microwave when it will be cooked immediately. Do not thaw perishable food on the counter.

Brown the pork safely

Pat the pork dry with paper towel. Heat oil in a wide pan and brown the pieces in batches so they sear instead of steaming. Add garlic and onion after the pork releases some fat and cook until fragrant.

Pork pieces should eventually reach at least 63°C or 145°F followed by a three-minute rest; small braised pieces usually exceed this while becoming tender. Use a clean thermometer in the thickest piece.

Simmer the adobo sauce

Pour in soy sauce, water, bay leaves and peppercorns. Bring to a boil, lower the heat, cover and simmer for 20 to 30 minutes until the pork is nearly tender. Add hot water in small amounts if the pan dries.

Pour in the vinegar and let it boil for several minutes before stirring. Continue simmering uncovered until the sauce loses its raw acidic edge and lightly coats the pork.

Add sitaw near the end

Add the sitaw and fold it through the sauce. Cover for 3 minutes, then cook uncovered for another 2 to 4 minutes until tender-crisp. Taste and add the optional sugar only if the vinegar needs balance.

Remove bay leaves before serving. For a meat-free adobo-style vegetable dish, see adobong kangkong with tofu.

Adjustments and serving

Use lean pork shoulder for less rendered fat, or reduce the pork and add extra sitaw. Chilli can be added during the final simmer. Vinegar and soy sauce vary by brand, so adjust only after reduction.

Taste only after ingredients that require cooking are fully done. Add soy sauce, fish sauce and salt gradually because condiments can already be high in sodium. Serve the dish hot with freshly cooked rice.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the room is hotter than 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until steaming hot throughout.

Discard food left out beyond the safe time limit; appearance and smell cannot confirm safety. Freeze promptly if the dish will not be used within the refrigerator window, label the date and thaw safely before reheating.

Yield: 5 servings. Prep time: about 15 minutes. Cook time: about 40 minutes.

Food-safety references

• FDA: Safe food handling
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 19 October 2026.