Filipino String Bean Adobo Braise

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Adobong Sitaw is a beloved Filipino vegetable side dish where fresh string beans are simmered in the classic adobo trinity of soy sauce, vinegar, and garlic. Quick, budget-friendly, and packed with tangy-savory flavor, it pairs beautifully with steamed rice and grilled protein. The beans absorb the tangy braising liquid while keeping a satisfying tender-crisp bite.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 5 gSugar
• 12 gProtein
• 880 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the aromatics and protein

• 2 tbsp vegetable oil
• 6 cloves garlic, smashed and peeled
• 1 small yellow onion, thinly sliced
• 4 oz pork belly, thinly sliced (optional)
• 1 tbsp fish sauce (patis)

For the braise

• 1 lb fresh string beans (sitaw), trimmed and cut into 3-inch pieces
• 1/4 cup Filipino soy sauce
• 1/4 cup white cane vinegar or distilled white vinegar
• 1/2 cup water
• 2 dried bay leaves
• 1 tsp whole black peppercorns, lightly crushed
• 1 tsp granulated sugar

For finishing

• 2 tbsp crispy fried garlic (optional garnish)
• Steamed jasmine rice, to serve

Directions

1. Heat the vegetable oil in a wide sauté pan or shallow wok over medium heat. Add the smashed garlic and sliced onion and cook for 2 minutes until fragrant and the onion turns translucent.
2. Add the sliced pork belly and fish sauce. Stir-fry for 4-5 minutes until the pork is lightly browned and its fat begins to render.
3. Pour in the soy sauce, vinegar, and water. Add the bay leaves, crushed peppercorns, and sugar. Bring to a brisk boil, then reduce the heat to medium-low and simmer uncovered for 4 minutes so the sharp vinegar edge mellows.
4. Add the string beans and toss to coat them in the braising liquid. Cover the pan and simmer for 7-8 minutes, stirring once, until the beans are tender but still hold a slight bite.
5. Uncover and continue to simmer for 2-3 minutes, gently turning the beans, until the sauce reduces to a light glossy glaze that clings to the vegetables.
6. Discard the bay leaves. Taste and adjust with a pinch more sugar for balance or a splash of vinegar for extra tang.
7. Transfer to a shallow serving bowl, top with crispy fried garlic if using, and serve immediately with hot steamed jasmine rice.

Cook’s Notes

• Choose young, slender string beans that snap cleanly; older beans turn fibrous and stringy after braising.
• For a vegetarian version, omit the pork and add 1 teaspoon of mushroom powder or 1 tablespoon of oyster-mushroom sauce for deep umami.
• Don't stir the beans too vigorously once added or they will break apart; a gentle fold works best.
• The sauce tastes even better the next day, so leftovers refrigerate well in a sealed container for up to 3 days.
• Pair with fried tilapia, grilled pork chops, or a simple tomato-and-egg side for a complete Filipino-style meal.

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