Introduction

Adobong Sitaw with Pork is a hearty Filipino home-cooked dish that combines tender pork, crisp-tender string beans, and the bold, savory flavors of a classic adobo sauce. Made with soy sauce, vinegar, garlic, onions, and a touch of oyster sauce, this simple stir-fry is both comforting and satisfying, making it a popular choice for everyday family meals.

Unlike the traditional braised adobo, this version highlights fresh vegetables while still delivering the signature balance of salty, tangy, and savory flavors that Filipino cuisine is known for. The pork becomes tender as it simmers in the sauce, while the sitaw absorbs just enough of the flavorful broth without losing its pleasant crunch. Oyster sauce adds a subtle richness that enhances the overall taste without overpowering the classic adobo profile.

One of the reasons this dish is a staple in many Filipino households is its simplicity. It uses affordable ingredients that are easy to find, requires minimal preparation, and comes together in less than an hour. It’s perfect for busy weeknights, meal prepping, or whenever you’re looking for a wholesome dish that’s packed with protein and vegetables.

Serve Adobong Sitaw with Pork with plenty of hot steamed rice to soak up every drop of the savory adobo sauce. It’s a comforting meal that proves you don’t need complicated ingredients to create something truly delicious.

Recipe Tips

Slice the pork thinly so it cooks quickly and stays tender.
Let the pork brown slightly before adding the liquids to build deeper flavor.
Avoid stirring the vinegar immediately after adding it. Allowing it to simmer undisturbed helps mellow its sharpness while maintaining the classic adobo taste.
Cook the sitaw only until crisp-tender to preserve its vibrant color and fresh texture.
If using older or tougher string beans, blanch them briefly before adding them to the sauce.
Use freshly minced garlic for the most aromatic flavor.
Simmer the pork over low heat to keep it juicy and allow the sauce to fully develop.
If you enjoy a richer sauce, let it reduce uncovered during the last few minutes of cooking.
Taste the sauce before adding salt since the soy sauce and oyster sauce already provide plenty of seasoning.
Leftovers often taste even better the next day as the pork and vegetables continue to absorb the flavorful adobo sauce.

Ingredient Substitutions

Pork

Pork shoulder, pork belly, pork loin, or pork tenderloin all work well in this recipe. Chicken, beef, or even shrimp can also be used if you prefer a different protein.

Sitaw (String Beans)

If string beans aren’t available, substitute green beans, asparagus, snap peas, snow peas, broccoli, or even sliced okra. While the flavor will vary slightly, these vegetables pair well with the adobo sauce.

Soy Sauce

Low-sodium soy sauce may be used if you prefer a less salty dish. Tamari is also a suitable gluten-free alternative.

Vinegar

Cane vinegar is the traditional choice, but white vinegar, apple cider vinegar, or coconut vinegar all work well. Each variety adds its own subtle flavor to the adobo.

Oyster Sauce

If oyster sauce isn’t available, you can substitute hoisin sauce for a slightly sweeter flavor or use mushroom oyster sauce for a vegetarian-friendly alternative.

Onion

Red, white, or yellow onions can all be used depending on what’s available.

Garlic

Fresh garlic is highly recommended, but garlic paste or garlic powder may be used in a pinch, though the flavor won’t be quite as bold.

Directions

Step 1

Wash the string beans thoroughly under cold running water. Trim both ends and cut them into approximately 2-inch lengths so they cook evenly and are easier to eat.

Peel and mince the garlic, slice the onion into thin strips, and cut the pork into thin, bite-sized pieces. Thin slices cook more quickly and absorb the flavors of the sauce more effectively.

Have all your ingredients measured and ready before you begin cooking since this recipe comes together fairly quickly once everything is in the pan.

Step 2

Heat the cooking oil in a large skillet, sauté pan, or wok over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown too much. Stir in the sliced onions and continue cooking for another 2 to 3 minutes until they become soft and translucent.

These aromatics create the flavorful base of the dish and give the sauce its rich aroma.

Step 3

Add the sliced pork to the pan and spread it out into an even layer. Let it cook undisturbed for about 2 minutes to allow it to brown slightly before stirring.

Continue cooking for another 5 to 7 minutes, stirring occasionally, until the pork is no longer pink and begins to develop light golden edges. Browning the meat adds extra depth of flavor to the finished dish.

If excess fat renders from the pork, you can leave it in the pan for added flavor or carefully remove a small amount if preferred.

Step 4

Pour in the soy sauce and stir well so the pork is evenly coated. Let it cook for about 2 minutes, allowing the soy sauce to lightly caramelize on the meat.

Next, add the vinegar. Resist the urge to stir immediately. Let the vinegar simmer undisturbed for about 2 to 3 minutes to cook off some of its sharp acidity while preserving the signature adobo flavor.

Once the vinegar has simmered, stir everything together and add the oyster sauce.

Step 5

Pour in the water and stir gently until all the ingredients are well combined.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let the pork simmer for about 15 to 20 minutes, or until the meat is tender and the flavors have blended beautifully.

If the liquid reduces too quickly before the pork becomes tender, add a small amount of water as needed.

Step 6

Once the pork is tender, add the prepared string beans to the pan.

Stir gently until the sitaw is coated with the sauce. Continue cooking for about 4 to 6 minutes, just until the beans become crisp-tender. They should remain bright green with a slight bite rather than becoming overly soft.

Step 7

Taste the sauce and season with salt and freshly ground black pepper if needed.

Since soy sauce and oyster sauce already contribute saltiness, it’s best to taste before adding additional salt.

If you’d like a slightly thicker sauce, allow the mixture to simmer uncovered for another few minutes until it reduces to your desired consistency.

Step 8

Transfer the Adobong Sitaw with Pork to a serving platter and serve immediately while hot.

Pair it with freshly steamed white rice, garlic fried rice, or brown rice for a complete and satisfying Filipino meal.

Adobong Sitaw end — PHOTO: EXCEL PANLAQUE

Alexander Villarante

Recipe Developer

Alexander Villarante is a passionate culinary professional with more than 15 years of experience in the hospitality industry, having built his career in prestigious five-star luxury hotels abroad. He studied Culinary Arts at the Singapore Boston Business School, where he developed a strong foundation in both classical and modern culinary techniques. Throughout his career, he has worked alongside talented chefs from diverse cultural backgrounds, refining his skills and gaining extensive experience in creating exceptional dining experiences. His dedication to excellence has earned him recognition in the competitive culinary scene. Alexander participated in the Philippine Culinary Cup, where he received several citations for his creativity, technical expertise, and commitment to his craft. These achievements reflect his passion for continuous learning and his pursuit of culinary excellence.

Frequently Asked Questions

Why shouldn't I stir the vinegar right away?

This is a traditional adobo cooking technique. Allowing the vinegar to simmer undisturbed for a few minutes helps reduce its sharp acidity while preserving the distinct tangy flavor that makes adobo so recognizable.

What cut of pork is best for this recipe?

Pork shoulder offers a great balance of tenderness and flavor, while pork belly provides a richer, more indulgent dish. Pork loin and tenderloin are leaner options that also work well.

How do I keep the sitaw from becoming mushy?

Add the string beans only after the pork is fully cooked, then simmer them for just a few minutes until they’re crisp-tender. Overcooking can cause them to lose both their texture and vibrant green color.

Why is my sauce too salty?

If the sauce tastes too salty, add a little water and allow it to simmer for a few more minutes. Serving the dish with extra rice also helps balance the seasoning.

Can I make it spicy?

Absolutely. Add sliced red chilies, bird’s eye chilies, chili flakes, or chili garlic sauce while sautéing the garlic and onions for a spicy variation.

Can I add other vegetables?

Yes. Carrots, bell peppers, mushrooms, eggplant, bok choy, cabbage, or potatoes all work well with the adobo sauce. Add firmer vegetables earlier in the cooking process and more delicate vegetables toward the end so they retain their texture.

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Adobong Sitaw with Pork Recipe

Introduction

Recipe Tips

Ingredient Substitutions