Adobong Sitaw with Lechon Kawali is a dish that is composed of two popular Filipino dishes: Adobong Sitaw and Lechon Kawali. Adobong sitaw refers to yard long beans or snake beans that were cooked inadobo style. This means that it was stewed in soy sauce and vinegar and it had garlic and black pepper. Lechon Kawali, on the other hand, is crispy pork belly. It was initially prepared by boiling the pork until tender. The pork is then rubbed with salt and pepper, and then deep fried to perfection.
I enjoyed having these dishes individually. Now, I had the chance to enjoy these at the same time. This dish was really good. The sitaw had balanced flavors – not too salty and not too sour. It was also very tasty. The pork belly gave the dish a nice texture. What I relished best is when I dipped the crispy belly in the sauce of the adobong sitaw. The pork absorbed the liquid in an instant and made it taste like chicharon with meat dipped in a special vinegar concoction.
When cooking this dish, make sure that you take extra precautions, especially when deep frying the pork. Expect the oil to splatter, so be alert and ready. I wish I can say that using a splatter screen can protect you, but it cannot—unless you are frying the pork in a very deep cooking pot. The force of the oil is quite strong and it can get pass the screen guard. I simply use the cover of the cooking pot and partially cover it when I start to hear the oil sizzle. I hope that you paid attention when I mentioned to cover the pot “partially”. This means that you should leave a small space for steam to go out, except if your cover has a built-in hole in it. Otherwise, the steam will form beneath the cover and will eventually turn into liquid. Imagine what happens when this liquid drips down to the hot sizzling oil.
Try this Adobong Sitaw with Lechon Kawali Recipe. Let me know what you think.
- 12 pieces snake beans (sitaw), cut in 2 inch pieces
- 8 ounce pork belly, cubed
- 5 cloves garlic, crushed
- 1 medium onion, sliced
- 3 tablespoons soy sauce
- 2 ½ tablespoons vinegar
- 4 cups water
- 2 teaspoons onion powder
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups cooking oil
- Prepare the lechon kawali by boiling water in a cooking pot. Add the pork belly. Cover and continue to boil in medium heat for 30 minutes. Remove the pork from the pot and let it cool down. Save 1 cup of water that was used to boil the pork. We will need it for later.
- Sprinkle 1 ½ teaspoons salt and ¼ teaspoon ground black pepper on the boiled pork. Mix using your hand and make sure that all the pork pieces get coated.
- Heat the oil in a cooking pot. Start to fry the pork when the oil gets hot. Be extra careful during this step as the oil will tend to splatter. Make sure that you are holding the cover of the pot so that you can easily cover it (partially) when the need arises. Continue to cook until the pork gets light brown and crispy.
- Remove the pork from the pot and put it in a plate with paper towel. Set aside.
- Heat 3 tablespoons of the oil used to fry the pork. Sauté garlic and onion
- Add the snake beans. Stir fry for 2 minutes.
- Pour the soy sauce and 1 cup water (this is the water that you saved earlier— the one used to boil the pork). Continue to cook for 5 to 8 minutes.
- Add the vinegar. Let the liquid re-boil. Stir and then add onion powder and the remaining ground black pepper.
- Transfer to a serving bowl. Top with Lechon Kawali.
- Share and enjoy!