Adobong Sitaw
Ingredients :
1/4 k. of liempo (pork belly)
1 head garlic
1 onion
1/8 c. of vinegar
1/8 c. of dark soy sauce
4 peppercorns
1 bay leaf
1 bunch of sitaw (string beans)
Cooking procedure :
Cut pork belly into 1/2″ x 1/2″ cubes.
Crush garlic and discard skin. Peel and dice onion. Cut sitaw into 2″ lengths, discarding roots.
Place liempo cubes in a single layer in a non-aluminum skillet. Pour vinegar over them. Add crushed garlic, peppercorns, onion and bay leaf. Set skillet over high heat. Bring to a boil. Cook until the vinegar has evaporated and the pork starts rendering fat. Cook pork in its fat until brown. Pour off fat from skillet. Add onions and cook until limp. Pour in soy sauce and 1/2 c. of water. Bring to a boil. Lower heat, cover and simmer until pork is tender, about 30 minutes. Check liquid once in a while while pork is simmering. Add more water if the mixture becomes dry, about 1/4 c. at a time.
When pork is tender, add sitaw. Cover and continue simmering for another 10 minutes or until sitaw is done. Serve hot.
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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.