Pork and beans adobo or adobong sitaw is a Filipino dish that is stewed in soy sauce and vinegar. The cooking process is easy and this dish is also budget-friendly which, too, is a perfect meal either for lunch or dinner.
Sitaw is a Filipino term for the yardlong bean. It only grows in a warm climate, but you can definitely get it at Asian stores or international supermarkets. If not, you can always use regular green beans, which you can get at Walmart or any supermarkets in the states.
Pork and beans adobo is traditionally cooked with pork belly that is thinly sliced or cut into strips. Most of the time, it’s hard to find pork bellies in a regular supermarket, but if you know butchers in your area, you can definitely get it. You can though substitute the pork belly with pork rib loin. If you want to use lean meat, use vegetable oil or butter when searing the pork.
If you want a lesser acidity adobo, a good substitute for vinegar is lemon juice.
Serve as is, but better if eaten with white rice, especially if there is plenty of sauce from this adobo. Refrigerate the leftover. It tastes better the next day.
- 3 cups pork belly or pork rib loin (with little bit of fat), thinly sliced
- 4 cups beans, cut in half
- 1 large onion, sliced
- 4 cloves garlic, crushed
- 1/3 cup soy sauce
- 2 tbsp vinegar
- 1 cup hot water
- salt and pepper, to taste
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Pre-heat the pan over medium-high heat. Sear the pork. Then slide the pork to the side of the pan.
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Saute the onion and garlic with the oil from the pork. Then stir them all together for 5 minutes or until the onions are translucent.
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Add the beans, soy sauce, and vinegar. Mix well; cover and cook for 10 minutes.
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Uncover. Add water, salt, and pepper. Mix very well and cover again. Cook for another 5 minutes.
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Remove the cover. Stir very well and taste. Add water, salt or pepper if necessary.
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Serve over white rice.
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