Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.
Estimated cooking time: 50 minutes
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 leafground black pepper
1/4 c. of vinegarabout
3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil
COOKING INSTRUCTIONS:
1.Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan.
2.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.
3.Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
4.Stir, breaking up the meat.
5.Pour in the soy sauce and stir well.
6.Cover and simmer for about 10 minutes.
7.Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.
8.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.
Estimated cooking time: 50 minutes
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 leafground black pepper
1/4 c. of vinegarabout
3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil
COOKING INSTRUCTIONS:
1.Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan.
2.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.
3.Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
4.Stir, breaking up the meat.
5.Pour in the soy sauce and stir well.
6.Cover and simmer for about 10 minutes.
7.Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.
8.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.
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