Adobong Sitaw Recipe
Thsi is a recipe for Adobong Sitaw or Snake beans cooked the Filipino inadobo way.
Servings: 4 people
Calories: 214kcal
Ingredients
- 1 lb string beans sitaw, cut in 2 inch length
- 1/4 lb pork belly thinly sliced (optional)
- 1/2 cup soy sauce
- 1/3 cup vinegar
- 1 piece onion thinly sliced lengthwise
- 8 cloves garlic crushed
- 1 teaspoon sugar optional
- 1 cup water
- Salt and ground black pepper to taste
Instructions
- Heat a wok and then sear the pork until enough fat is rendered.1/4 lb pork belly
- Sauté the garlic until it starts to brown.8 cloves garlic
- Add the onion. Continue sautéing the onion with all the ingredients until it softens.1 piece onion
- Pour the soy sauce, vinegar, and water. Let boil.1/2 cup soy sauce, 1/3 cup vinegar, 1 cup water
- Cover the wok. Adjust the heat to a simmer. Continue cooking until the pork tenderizes completely. Note: You can add more water as needed.
- Add the string beans. Toss and cook for 3 to 5 minutes.1 lb string beans
- Season with sugar, ground black pepper, and salt (as needed).1 teaspoon sugar, Salt and ground black pepper to taste
- Continue cooking until the string beans soften to your liking.
- Transfer to a serving bowl. Serve with rice.
- Share and enjoy!
Notes
If you're buying sitaw fresh from the market, it's best to avoid the mature ones (magulang in Filipino). Here’s how I spot the good ones:
- Thinner and Softer Pods – Young sitaw is slim and bends easily, while mature ones are thick and firm.
- No Big Seeds – If you see big bumps along the pod, it's already too mature. Go for ones with tiny or barely visible seeds.
- Snaps Easily – Fresh, tender sitaw breaks cleanly, while mature ones feel stringy and tough.
Nutrition
Serving: 4g | Calories: 214kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1640mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 15.8mg | Calcium: 54mg | Iron: 2.1mg