Main Courses
This adobong sitaw with ground pork recipe delivers authentic Filipino flavors with minimal effort. The combination of tender string beans, savory ground pork, and tangy adobo sauce creates a balanced dish that’s both comforting and deeply flavorful.
I developed this version after testing multiple ratios to get the perfect balance of sour, salty, and savory. The pork cooks quickly while the beans absorb the rich sauce, making it ideal for busy weeknights.
What you’ll love most is how the soy-vinegar-garlic base transforms simple ingredients into something extraordinary. The beans stay crisp while the pork becomes incredibly tender.
Serve with steamed rice to soak up every drop of that aromatic sauce. Here’s how to make it properly.
Ingredients for adobong sitaw with ground pork
Simple ingredients create this deeply flavorful Filipino-style stew with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🥩 | 1 lb | Regular or lean variety |
| String Beans 🌱 | 1 lb | Trimmed, cut into 2-inch pieces |
| Soy Sauce 🫒 | ½ cup | Filipino or all-purpose |
| White Vinegar 💧 | ½ cup | Cane vinegar preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Yellow Onion 🧅 | 1 whole | Sliced thinly |
| Bay Leaves 🍃 | 3 pieces | Dried, for aroma |
| Black Peppercorns 🌶️ | 1 tsp | Lightly crushed |
| Brown Sugar 🍚 | 1 tbsp | Optional, balances acidity |
| Water 💧 | ½ cup | For simmering |
| Vegetable Oil 🫒 | 2 tbsp | For sautéing |
| Salt 🧂 | ½ tsp | Adjust to taste |
The pork is the foundation here. Ground pork (not link sausage) gives the right texture—look for 80/20 lean-to-fat ratio at your butcher or H-Mart for authentic flavor. Fresh string beans should snap when bent (avoid limp ones). For the vinegar, Datu Puti or Silver Swan are Filipino brands that hit the right tangy note. Bay leaves add depth, so don’t skip them.
No cane vinegar? White vinegar works in a pinch but add a pinch of sugar to balance. Out of ground pork? Ground chicken or turkey can substitute, though the flavor shifts slightly. Soy sauce can be low-sodium if preferred—just taste and adjust. The brown sugar is optional but highly recommended to round out the acidity. Frozen string beans work too (thaw first).
Store leftovers in an airtight container for up to 4 days in the fridge. This dish actually improves overnight as flavors meld. Freezes well for 3 months—portion before freezing for easy reheating. Always serve with steamed rice to soak up the sauce.
Why You'll Love This Recipe
- One Pan Wonder: I toss everything in a single skillet—ground pork, string beans, garlic, soy sauce, vinegar—and it’s done in minutes. No fancy prep, no extra dishes.
- Savory Tangy Bite: Honestly, the mix of soy sauce and vinegar with the pork and sitaw hits that perfect balance of salty and sour. It’s the kind of flavor that lingers.
- Weeknight Hero: Between us, this is my go-to when I need dinner fast but still want something hearty. Great for busy evenings or lazy weekends.
- Budget Stretcher: Ground pork and string beans are both affordable, and a little goes a long way. Feeds the family without breaking the bank.
Step-by-step instructions for adobong sitaw with ground pork
This straightforward method ensures tender string beans and perfectly seasoned ground pork in every bite.
Sauté Aromatics and Brown the Ground Pork
Heat the 2 tbsp Vegetable Oil in a large skillet or pot over medium heat. Add the 6 cloves Garlic Cloves and sauté for 30 seconds until fragrant but not browned. Immediately add the 1 whole Yellow Onion and cook for 2-3 minutes until softened and translucent.
Push the aromatics to one side and add the 1 lb Ground Pork. Break it up with a wooden spoon and cook until it loses its pink color, about 5-6 minutes. This builds flavor and ensures the pork is fully cooked before combining with the vegetables.
Incorporate String Beans and Seasonings
Add the 1 lb String Beans to the skillet and stir to combine with the pork and aromatics. Cook for 3-4 minutes, allowing the beans to absorb some of the flavors from the pork and garlic. The beans should brighten in color but remain crisp.
Pour in the 0.5 cup Soy Sauce, 0.5 cup White Vinegar, 1 tbsp Brown Sugar, 3 pieces Bay Leaves, and 1 tsp Black Peppercorns. Stir well to distribute the liquids and seasonings evenly. The vinegar will create a tangy aroma as it hits the hot pan.
Simmer Until Tender
Add the 0.5 cup Water and 0.5 tsp Salt to the skillet. Stir to combine, then reduce the heat to medium-low. Cover and let the mixture simmer for 10-12 minutes, stirring occasionally to prevent sticking.
You'll notice the string beans softening and the liquid reducing slightly. The pork will absorb the adobo flavors, and the sauce should begin to thicken. If the mixture looks too dry, add a splash of water to keep it from burning.
Adjust and Finish
After simmering, taste the dish and adjust the seasoning if needed. The Brown Sugar balances the acidity of the vinegar, while the Soy Sauce provides saltiness. If it tastes too sharp, add a pinch more sugar. If it needs more depth, add a splash more soy sauce.
Remove the 3 pieces Bay Leaves before serving. The dish is ready when the string beans are tender but still have a slight crispness, and the pork is fully cooked and infused with the adobo flavors. Serve hot over steamed rice.
Pro Tips For Making Adobong Sitaw With Ground Pork
- Brown the Pork First: Cook the ground pork until it's fully browned and crumbly before adding the string beans—this builds flavor and prevents a watery sauce.
- Trim the Beans: Cut the string beans into 2-inch pieces and remove the tough ends, so they cook evenly and absorb the adobo sauce better.
- Simmer the Vinegar: Let the vinegar simmer for at least 3-4 minutes after adding it to mellow the sharpness and blend the flavors properly.
- Add Garlic Early: Sauté the minced garlic with the pork at the start, not at the end, to infuse the oil and pork with its aroma without burning it.
Flavor customization for this dish
Spice It Up
For heat lovers, add 1-2 sliced Thai chili peppers or ½ tsp red pepper flakes when sautéing the garlic. The heat complements the tangy adobo base beautifully. I often add a dash of sriracha at the end for extra kick. 🌶️
Extra Umami Depth
Boost the savory notes with 1 tbsp oyster sauce or 1 tsp fish sauce along with the soy sauce. This adds complexity without overpowering the dish. A splash of Worcestershire sauce also works in a pinch.
Vegetable Variations
Swap half the string beans for sliced bell peppers or eggplant cubes for added texture. For a heartier version, include diced potatoes—they’ll soak up the sauce wonderfully.
Sweeter Balance
If you prefer a touch more sweetness, increase the brown sugar to 2 tbsp or add 1 tbsp pineapple juice. This balances the acidity beautifully while keeping the dish authentic.
Protein Swaps
Try ground chicken or shrimp instead of pork for a lighter version. For a vegetarian take, crumbled tofu or mushrooms work surprisingly well. Adjust cooking times accordingly.
Garnish Ideas
Finish with fried shallots or toasted garlic bits for crunch. A sprinkle of green onions adds freshness. I love a squeeze of calamansi for extra brightness. ✨
Nutrition facts
Frequently asked questions
Can I use frozen string beans instead of fresh?
Thaw frozen beans first and pat them dry to prevent excess moisture. They'll work just as well, though fresh beans offer slightly better texture.
Why does my adobo taste too sour?
Balance the acidity with a touch more brown sugar or a splash of water. The vinegar mellows as it cooks, so simmering longer can help too.
How do I prevent the pork from becoming dry?
Don’t overcook it during browning. Cook until just pink, as it will finish in the sauce. Using 80/20 ground pork adds natural moisture.
Can I make this ahead of time?
Yes! The flavors deepen overnight. Store in an airtight container for up to 4 days. Reheat gently with a splash of water.