Adobong sitaw 2
I have an older recipe for adobong sitaw where I used small cubes of pork belly. This time, I used ground lean pork.
Is there much difference? Well, adobo is basically a fatty dish. It just doesn’t taste right unless there is some fat in the meat and the sauce (I have a little trick for solving that problem). So, using ground lean pork does make a difference. I suppose it’s a matter of what is right for you. I didn’t really choose the ground lean pork for health considerations; it was what I had at the moment. And the cooked dish, although not in the league of the usual fatty adobo, was great. Still tasty and tangy and satisfying. I even sprinkled the dish with red pepper flakes just before serving and, oh my, that really perked it up.
Ingredients :
250 grams of ground lean pork
2 bunches of sitaw (string beans), cut into 2-inch lengths
1 head of garlic, peeled and crushed
1 onion or 2 shallots, peeled and thinly sliced
1 bay leaf
ground black pepper
1/4 c. of vinegar
about 3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil
1-2 hardboiled eggs
chopped cilantro and red pepper flakes for garnish
Cooking procedure :
Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan. Pour the vegetable cooking oil over. Because of the leanness of the pork, I didn’t want the meat to turn dry so the purpose of adding cooking oil is to help it retain its succulence.
Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil. Stir, breaking up the meat. Pour in the soy sauce and stir well. Cover and simmer for about 10 minutes. Add the sitaw, stir, cover and simmer for another 10 to 15 minutes or until the sitaw is tender.
The water from the sitaw, the natural juices of the pork, the vinegar and the soy sauce are usually enough to cook everything without the dish becoming too dry. However, the age of the hog (tenderness of the pork) and the maturity of the sitaw are also factors. So, if it looks like either of them is taking too long to cook, you can add about 1/4 cup of water.
When both the pork and the sitaw are tender, transfer them to a serving plate. Garnish with quarters of hardboiled eggs then sprinkle with chopped cilantro and red pepper flakes.
*Note: Red pepper flakes are available in the dried herbs section of most supermarkets.
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OMG does that ever look good. I really like your variation because I really don’t like fatty meat, but I love adobo! Thanks for the recipe.
Sassy,
I’ve always wondered, but was afraid to ask… when a recipe asks for a head of garlic does it mean the whole bulb or just a clove? Thanks! Judy
You’re welcome, Naomi.
The whole bulb, Judy. Yum!
At home, my wife cooks adobong sitaw as in your adobong sitaw 1. I will ask her to try the number 2.
Looks really good. I love adobo as well but have never tried to cook it. I don’t cook Filipino food often. I would love to try this recipe. What about a variation of brocolli instead of sitaw? Puwede ba yun?
btw, i finally tried making the empanada. It was OK, I liked it and so did my family. I will post about it soon.
ummm i don’t think broccoli will go well with vinegar, leah
i love adobong sitaw! i will definitely try adding red peppers and hard boiled egg
This is going to be off topic but I have to tell you this your pinakbet without bagoong was so good that my indonesian hubby ate it and learn to like it. I even cooked it without meat. But still, so good.
Hello,
I’m new to this site.
Do you have a recipe for diningding?
None yet, Cabagis.
My wife will cook this ‘guilt-fee’ adobo tonight. Im sure that we will enjoy it as much as you guys did !
Hi Connie,
Your version looks so inviting and hot, what with the chile pepper flakes.
My adobong sitaw is practically the same as yours with slight variation here and there. I do adobong sitaw only with giniling.
Kaya lang mataas yata sa uric acid. Aray arthritis ko! He!he!
Great recipe!
speaking of adobo…i was wondering if you know how to make the adobong mani. It’s the peanuts with garlic that the vendors sell in the streets from philippines. I miss eating that. Do you have the recipe for this? Thanks
This looks so good, I am making it.
Also, I am adding you to my favorites. What a neat site this is.
I finally got around to cooking this, & boy, was it easy & surprisingly fast! The only change I made was to use asparagus instead of sitaw, as the asparagus was on sale, hehe. It was just a little too tangy for my hubby, but then again the timpla of adobo is really a matter of personal preference, no? Next time I will probably cut the vinegar in half & maybe replace half with water? So as not to lose the amount of cooking liquid? Thanks for the recipe!
hi!
our helper also makes a similar recipe but without the meat… that’s one of the few non-meat dishes i would eat.
great recipe! great blog!
padayon!
hi connie.. most of your adobo, you pour in the vinegar first.. somebody told me that vinegar should come last as it makes the meat rubbery.. is it true? i have been practicing this on all my adobo..
myna, re “somebody told me that vinegar should come last as it makes the meat rubbery”
not true. acid is a natural tenderizer.
This was a common dish when I was growing up but without the meat. I also cook it once in a while kapag mura ang sitaw dito sa San Diego. I add quail eggs once in a while.
Thanks for the recipe Connie! God Bless.
i actually just made adobo sitaw the other day!!…i usually add just a bit of water so everything comes together..and after frying the diced pork, i put it through a strainer so i get extra fat taken out of the dish..i hate it when food is oily!!..i never tried eggs in it b4 though..seems good…maybe next time i’ll add them in..lol..other than that, ur recipe and my recipe are very similar..
I’m looking forward to this. Something tells me I’ve eaten Myra’s and your sitaw adobo versions before. My mother was quite an improvizer. Maybe she and Myra are of the same mindset. Mabuhay, adobong Pinoy!
HI I”m josephine… i like adobo b” coz is very delicious
hi connie,
i should have had follow your recipe…i came across one of the filipino sites and my adobo sitaw became too salty, bec it says 2 cups of soy sauce, 2 cups of vinegar..ewwwkkkkkk…i threw a half of the sauce and add 1 cup of vinegar again..i hope this is okay now…with a boiled egg,looks good..thanks
Wow, 2 cups? Perhaps, if you’re cooking 3 to 4 kilos of meat, 2 cups of soy sauce and vinegar will work.
Hi
Thank you so much for this recipe, my husband loved it and he is not a big veggie eater. More power to you and your site!