Adobong Sitaw
String beans are added to the basic pork adobo recipe to cook this interesting Filipino dish.
Sitaw is one of the many varieties of string beans. They are usually about 18 inches in length. Another variety of string beans is what is known locally as baguio beans (french green beans in western cuisine).
Adobo is a very popular Filipino dish. It can be cooked with chicken, pork, a mixture of chicken and pork, with or without liver. A successful adobo depends largely on the cooked texture of the meat, and the flavor and texture of the sauce. To achieve a good texture for the meat, whether using chicken or pork, it has to be browned before simmering. Some cooks add cooking oil after the meat has absorbed the vinegar, then discard the oil afterwards.
A good adobo sauce is naturally thick. The cooked dish is almost dry. Because the meat is made to absorb the flavors of both the vinegar and the soy sauce, spiked with peppercorns and garlic, all the flavor is really in the meat. There are some cooks, though, who prefer to cook adobo with more liquid. Matter of preference, I suppose. Personally, I don’t find soupy adobo too appetizing.
Adobo is an oily dish. True. Sinful. True. Delicious. Even more true!
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Hi, Connie..
Your site is great! At what point are the onions added to this dish? Is it while the pork is cooking OR after the pork is cooked? Thanks!
Hi Vangie. It’s before adding the soy sauce. On page 2.
Hello Connie,
Can I substitute the pork belly to beef laman?
What kind of vinegar do you usually use for adobo?
Oh, yes, Laihla, pork belly would be much, much better.
Judith, we use Datu Puti (sukang paombong) at home. Sometimes, Mama Sita gives me gifts packs that include various kinds of vinegar and they’re good too — except the cashew vinegar which really has a very strong taste the my kids did not like.
Hi Connie, you can also try using garlic chives. A friend of mine here in Toronto got me into it. It was good. Also I tried your recipe on Pancit Canton and I really liked it. I didn’t fail this time:). Thank you.
My mother in law puts lemon juice in her pork adobo, but I have no idea how much. Do you have any idea of a good starting point if I were going to add lemon juice to your recipe?
So basically you use a 5% vinegar which is a weak kind of vinegar. It’s an important distinction because over here there are stronger vinegars available.