Adobo sitaw is another variant of the classic Filipino adobo, this time with two-inch long beans added in to extend the pork. I have tried meatless interpretations of this dish and have enjoyed it even with cubed tofu blocks as the protein base. For me, however, excellent adobo means one swimming in glorious pork fat. I use cured pork belly bacon for my adobong sitaw recipe as it cooks fast and is already heavily seasoned but if you can’t find this product in your local market, a regular slab of pork belly or even ground pork will do just as well. Remember, though, to adjust seasonings, water and cooking time.
1 lb pork belly bacon, cut into strips
1 bunch sitaw (long beans), cut into 2-inch lengths and ends discarded
1 head garlic, peeled and minced
1 medium onion, peeled and sliced
1 cup vinegar
1/2 cup Aloha shoyu
1 1/2 cup water
1 bay leaf
In a skillet, heat oil over medium heat. Saute onions and garlic until fragrant. Add pork belly bacon strips and saute until browned.
Pour in vinegar and add in bay leaf. Continue to cook until vinegar is reduced and absorbed. Pour in soy sauce and water. Season with pepper. Reduce heat to simmer. Allow mixture to reduce and to render fat.
Toss in sitaw. Continue to cook until long beans are tender. Season with ground black pepper generously and with salt as needed. Serve hot.
To substitute regular pork belly, increase soy sauce to 3/4 cup and water to around 2 1/2 cups. Proceed with recipe but simmer pork belly strips until tender and fully cooked before adding sitaw.