Adobong Sitaw (Yardlong Beans Adobo)
Sitaw cooked with pork in a savory adobo sauce.
Servings 6
Calories 254kcal
Cost $8-$10
Equipment
- Small pot (for blanching)
- Wok or large pan
Ingredients
- 1 pound sitaw (yardlong beans) cut into 2-inch sections
- 8 ounces pork belly or shoulder thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 teaspoon cornstarch
- ¼ cup water
- 1 teaspoon sugar
- 4 cloves garlic minced
- ½ onion finely chopped
- 1-2 chili peppers sliced; optional
- Salt and pepper to taste
- Neutral oil
Instructions
- In a bowl, mix the soy sauce, vinegar, sugar, cornstarch, and ¼ cup water. Set aside.
- Trim the sitaw ends and cut into 2-inch pieces. Blanch for 2–3 minutes, then drain.
- Cook pork with water until liquid evaporates, then let it brown in its own fat. Push to one side of the pan.
- Add oil if needed, then sauté garlic until fragrant.
- Add the sitaw (and chilies, if using). Cook 1–2 minutes until heated through.
- Pour in the prepared sauce. Toss everything together and simmer until sauce slightly thickens. Season with black pepper, then turn off heat.
Notes
- Tofu: Use firm or extra-firm so it holds its shape and soaks up the sauce.
- Mushrooms: Use hearty mushrooms (shiitake, king oyster, cremini, or portobello) so they don’t fall apart.
- Soy sauce: Regular works best. Low-sodium is fine — just taste before adding more.
- Don’t overcook the sitaw.
- Brown the pork first for better flavor.
- Taste before adding more soy sauce.
Nutrition
Calories: 254kcal | Carbohydrates: 8g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 463mg | Potassium: 323mg | Fiber: 2g | Sugar: 4g | Vitamin A: 544IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg