Adobo Sitaw With Pork Recipe: Filipino-Style Green Beans and Pork Stew

This Adobo Sitaw with Pork recipe brings authentic Filipino flavors to your home kitchen with minimal effort. The dish balances tangy vinegar, salty soy sauce, and tender pork with crisp green beans.

I developed this version after testing multiple vinegar-to-soy ratios to achieve the perfect harmony. The pork simmers until fork-tender while the green beans retain their vibrant color and snap.

What emerges is a comforting one-pot meal with rich, savory broth that soaks into steamed rice. The green beans absorb the adobo flavors without turning mushy.

Serve with hot rice to experience this Filipino classic as it’s meant to be enjoyed.

Ingredients for adobo sitaw with pork

Simple ingredients, big Filipino flavors. Pork, green beans, and pantry staples do the work.

The pork belly is non-negotiable here. Asian markets usually have it pre-cubed, but most grocery stores can special-order it. Look for pieces with a good ratio of fat to meat—this is what gives the stew its richness. Green beans should be fresh, crisp, and bright green. Farmers markets are ideal in summer, but supermarket beans work fine off-season. Just avoid the limp, wilted ones.

No pork belly? Pork shoulder works in a pinch, though it stays a bit firmer. For a lighter version, chicken thighs actually soak up the adobo flavors beautifully. White vinegar is traditional, but apple cider vinegar adds a fruity depth. Short on soy sauce? Tamari or coconut aminos can sub in, but adjust saltiness to taste. The bay leaves are key—don’t skip them.

Leftovers taste even better the next day. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months. Reheat gently to keep the green beans crisp-tender (worth the extra minute).

Step-by-step instructions for adobo sitaw with pork

Here's how I make this Filipino classic with pork belly and green beans every time.

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the 1 lb pork belly cubes and sear until all sides turn golden brown. This step builds flavor and renders some fat—don't rush it.

Use a slotted spoon to transfer the pork to a plate, leaving the oil in the pot. The pork will finish cooking later, so it doesn't need to be fully done at this stage. Just look for that deep caramel color on all surfaces.

In the same pot, add the 8 cloves garlic cloves and sauté for 30 seconds until fragrant. Then add the 1 whole onion and cook for 2 minutes until softened. These aromatics form the flavor foundation of your adobo.

Pour in the 0.5 cup soy sauce, 0.5 cup white vinegar, 1 cup water, 3 pieces bay leaves, 1 tsp black peppercorns, and 1 tbsp brown sugar. Stir to combine and let it come to a gentle simmer. The vinegar smell will be strong at first—don't worry, it mellows as it cooks.

Return the browned pork belly to the pot along with any accumulated juices. Add the 0.5 tsp salt and stir. Reduce heat to medium-low, cover, and let it simmer for 30-40 minutes until the pork is fork-tender.

Check occasionally and give it a stir. You'll know it's ready when the pork easily pierces with a fork but still holds its shape. The sauce should be reducing slightly and taking on a deeper color from the pork and soy mixture.

Stir in the 1 lb green beans and push them down into the sauce. Cover and cook for 8-10 minutes until the beans turn bright green and are tender-crisp. They should still have a slight bite—overcooked beans lose their vibrant color and texture.

If the sauce is too thin, let it simmer uncovered for an additional 2-3 minutes to thicken slightly. Taste and adjust seasoning if needed, though the soy sauce usually provides enough saltiness. The final sauce should coat the back of a spoon.

Turn off the heat and let the adobo sit covered for 5 minutes. This allows the flavors to meld together and the pork to absorb more of that tangy-savory sauce.

Remove the bay leaves and serve hot over steamed rice. The pork should be melt-in-your-mouth tender, the green beans vibrant and flavorful, and the sauce a perfect balance of salty, tangy, and slightly sweet. This dish tastes even better the next day as the flavors deepen.

Make-ahead tips for this recipe

Overnight Marination

For deeper flavor, marinate the pork belly in the soy sauce, vinegar, and aromatics overnight. I use a glass container to avoid any metallic reactions with the vinegar. The next day, just pour everything into the pot and start cooking. 💡

Prep Ahead Ingredients

Trim and cut the green beans up to 2 days ahead—store them in a sealed bag with a damp paper towel to keep them crisp. Mince the garlic and slice the onion the night before; keep them in separate containers in the fridge.

Partial Cooking Method

Brown the pork belly and build the sauce base, then let it cool and refrigerate for up to 24 hours. The next day, just reheat, add the green beans, and finish cooking. This cuts active prep time in half.

Freezer-Friendly Batches

This stew freezes beautifully for up to 3 months. Cool completely, then portion into airtight containers. Thaw overnight in the fridge before reheating. The flavors actually improve after freezing, as the pork absorbs more of the adobo sauce. ❄️

Reheating Tips

Gently reheat on the stove over medium-low heat to prevent the green beans from turning mushy. Add a splash of water if the sauce is too thick. Microwave works too—cover and heat in 1-minute intervals, stirring between each.

Frequently asked questions