Spiced beans with pork belly

Spiced beans with pork Made with long beans and pork belly it’s an easy weeknight dinner with great flavors! This adobo-style vegetable dish is hearty and flavorful and goes well with steamed rice.

Filipino adobo has many variations, which is not surprising since almost any meat, fish, seafood, and vegetable can be cooked with excellent results in the vinegar and seasonings characteristic of this authentic cooking process. Adobong talaba, adobong hito, and adobong kangkong are just some delicious examples.

One of my favorites is adobong sitaw, which is a great way to enjoy long beans with a subtle flavour. Tender and crunchy sitao swimming in a tangy and delicious adobo sauce over hot steamed rice, a combination that’s hard to beat! Add grilled or fried fish on the side, and you’ve got a delicious, filling meal that everyone will fight over.

Note the ingredients

• pork– Belly cuts contain an excellent ratio of meat and fat for great flavour. Substitute pork shoulder if you prefer smaller cuts. Use ground pork as an affordable alternative or chicharrón for a quicker option.
• String or yard long beans– Or known locally as Setaw. If they are not available, you can use baguio or green beans.
• vinegar– The recipe uses palm or coconut vinegar. If you use distilled white vinegar, you may need to adjust the amounts because it has a more sour, acidic taste.
• I am willow– Adds saltiness and umami.
• oil– For frying
• Garlic and onions– Aromatics to enhance flavour.
• Salt and Pepper– Spices
• Pieces of fried garlic-Optional for decoration

Adobong Sitaw with Pork Cooking Steps

1. Fry onions and garlic until wilted. Add pork and cook until lightly browned.
2. Add vinegar and boil without covering and without stirring.
3. Add soy sauce and water. Simmer until pork is tender.
4. Add the long beans and cook until tender. Season with salt and pepper.

Service suggestions

• Try this adobo na sitaw with pork for dinner tonight. It’s easy to prepare but big on flavour. Make sure to serve it with plenty of steamed rice. You will need it 🙂
• Garnish with roasted garlic pieces before serving to add crunch and enhance the aroma.

Want more adobo in your life? Try this adobong itlog with potatoes for a budget-friendly meal the whole family will love, or this adobong talong for another vegetable variety. Enjoy!

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Adobong Sitaw with Pork is an easy weeknight dinner that packs great flavors! This adobo-style vegetable dish is hearty and flavorful and goes well with steamed rice.

Preparation time: 15 minutes minute

Cooking time: 30 minutes minute

Total time: 45 minutes minute

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ingredients

• 1 Tablespoon canola oil
• 1 fairy Pork belly, cut into thin slices
• 1 Peeled onions and cut into thin slices
• 5 clove Peeled and chopped garlic
• ¾ cup vinegar
• ¼ cup I am Willow
• ½ cup water
• 1 Package Long beans (sitao), ends trimmed and cut into 3-inch lengths
• Salt and pepper to taste
• Cloves of fried garlic, optional

directions

• In a frying pan over medium heat, heat the oil. Add onion and garlic and cook, stirring occasionally, until tender.

• Add pork and cook, stirring occasionally, until lightly browned.

• Add the vinegar and leave to boil, uncovered and without stirring, for 3 to 5 minutes.

• Add soy sauce and water. Cover, lower the heat, and continue cooking until the pork is completely cooked and the sauce has reduced.

• Remove the lid and increase the heat to medium. Add the long beans and cook, stirring occasionally, for 3 to 5 minutes or until tender.

• Transfer it to a serving plate and garnish with fried garlic pieces as desired. Serve hot.

Notes

• Allow the vinegar to boil uncovered and without stirring for a few minutes before adding other liquids to get rid of the strong acidic taste.
• To avoid overcooking the sitao, let the adobo sauce reduce before adding the sitao, then increase the heat, and sauté the vegetables until tender.
• For more flavor, add 1 to 2 tablespoons of oyster sauce.
• Want a little heat? Add dried red chili flakes if desired!

video

Nutrition information

Calories: 706Calories, Carbohydrates: 14g, protein: 16g, fat: 64g, Saturated fat: 22g, Cholesterol: 82mg, sodium: 855mg, Potassium: 568mg, Fiber: 1g, sugar: 1g, Vitamin A: 980international unit, Vitamin C: 24.8mg, Calcium: 81mg, iron: 1.6mg

“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.