Adobong Sitaw With Ground Pork Recipe: Savory Soy-Glazed Pork and String Beans

This adobong sitaw with ground pork recipe brings the bold, tangy-savory flavors of Filipino home cooking to your table. 🔥 I first discovered this dish while traveling through the Philippines, where it's a staple in family meals—simple yet deeply flavorful.

The magic lies in the soy-vinegar marinade that tenderizes the pork while infusing it with that signature umami depth. The beauty of this recipe is its balance: tender, savory ground pork meets crisp-tender string beans in a sauce that's both rich and tangy.

Unlike many adobo dishes that require long marinating, this version uses a quick prep method that still delivers restaurant-quality results. The soy sauce and vinegar combination creates that perfect harmony of sweet, salty, and acidic notes that define Filipino adobo.

What makes this dish truly special is how it transforms ordinary ingredients into something extraordinary. The pork develops a caramelized crust from the braising process, while the string beans stay crisp enough to provide texture contrast. The aroma alone—warm soy, tangy vinegar, and garlic—will have everyone gathering around your table.

Serve it over steamed rice to soak up every last drop of that flavorful sauce. This is comfort food at its finest—simple to make but impossible to resist. Let's get cooking!

Ingredients for adobong sitaw with ground pork

Nine simple ingredients transform into a restaurant-worthy Filipino classic—rich, tangy, and deeply flavorful.

The ground pork is the heart of this dish, so pick a quality cut—ask your butcher for the leanest option if you prefer less fat. Most grocery stores carry ground pork in the meat section, usually near the ground beef. If you can't find it, substitute ground chicken in a pinch, though the flavor will differ slightly. The string beans should be crisp—farmers market or Asian grocery stores often have the freshest selection. Look for vibrant green beans with no blemishes, as they'll hold their texture best during cooking. For the soy sauce, Filipino brands like Silver Swan or Toyo add authentic depth, but any good-quality soy sauce will work.

No white vinegar? Apple cider vinegar or rice vinegar both work well, though the flavor will shift slightly. Running short on tomato paste? Fresh crushed tomatoes can substitute at double the amount, but you'll need to adjust the sugar to balance acidity. The brown sugar is key for that caramelized finish—don't skip it, even if you're watching sugar intake. For a quicker prep, pre-mince the garlic and onion while the pork browns. And if you're feeling adventurous, add a splash of shrimp paste (bagoong) for an extra umami kick, though it's not traditional for this dish. The bay leaves might seem small, but they're essential for that authentic Filipino flavor—don't omit them.

This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. The sauce thickens as it cools, so add a splash of water or vinegar when reheating. Serve over steamed rice to soak up every last drop of that savory sauce. If you make extra, freeze portions for quick meals—just thaw and reheat gently to preserve texture.

Step-by-step instructions for adobong sitaw with ground pork

Here's how to create this rich, savory Filipino dish with balanced flavors and tender pork.

Heat the 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the minced 6 cloves garlic and diced 1 whole onion, stirring constantly for 3-4 minutes until the onion becomes translucent and the garlic releases its aroma. You'll know it's ready when the mixture smells deeply aromatic and the onions begin to soften.

Here's the thing—don't let the garlic burn. It should be golden brown but not dark or bitter. If it starts to darken too quickly, reduce the heat slightly and give it another minute. This aromatic base forms the flavor foundation for your entire dish.

Add the 1.5 lb ground pork to the pot, breaking it up with a wooden spoon as it cooks. Increase heat to medium-high and stir frequently for 5-6 minutes until the pork is no longer pink in the center and has browned evenly. The pork should release its juices and create a rich brown crust at the bottom of the pot.

Don't drain the fat—it's essential for flavor. If the pork starts sticking too much, add 1-2 tablespoons water to help it release. The goal is to develop that deep, meaty flavor that will carry through the entire dish. Once fully browned, remove the pork from the pot and set it aside temporarily.

Return the pot to medium heat and add the 2 tablespoons tomato paste, stirring to coat the browned bits at the bottom. Cook for 1 minute until the tomato paste darkens slightly. Then pour in the 0.5 cup soy sauce and 0.25 cup white vinegar, scraping up any stuck-on bits with a wooden spoon.

Add the 2 tablespoons brown sugar, 1 teaspoon salt, and 0.5 teaspoon ground black peppercorns, stirring until the sugar dissolves completely. This is where the sweet-savory balance comes together—don't skip tasting at this stage. The sauce should be tangy, slightly sweet, and deeply umami. Add a pinch more salt if needed.

Add the 2 cups string beans and 2 whole bay leaves to the pot, stirring to coat them in the sauce. Return the browned pork to the pot and bring everything to a gentle simmer. Reduce heat to low and cover partially, allowing the steam to escape. Let it cook for 20-25 minutes until the string beans are tender but still hold their shape.

Here's what to watch for: the beans should be bright green and slightly crisp with a bite, not mushy. If the sauce thickens too much during cooking, add 2-3 tablespoons water to maintain the right consistency. The pork should be fully cooked and infused with all the flavors by this point.

Remove the 2 whole bay leaves from the pot and discard them. Taste the final mixture and adjust seasoning if needed—you might need a bit more soy sauce for saltiness or a splash of vinegar for tang. The perfect adobong sitaw should have a balance of sweet, sour, and umami flavors with tender pork and string beans.

Serve immediately over 2 cups steamed white rice, spooning generous portions of the pork and string beans over each serving. The rice helps balance the rich, savory flavors of the dish. This complete meal delivers the perfect combination of textures and flavors that make adobong sitaw so beloved in Filipino cuisine.

Flavor customization for adobong sitaw with ground pork

Spicy Heat Boost

For those who love a kick, add 1-2 teaspoons of chili flakes or 1 sliced Thai chili when sautéing the aromatics. I often reach for Penzeys brand chili flakes—they're consistent and add a deep, smoky heat.

For an extra punch, stir in ½ teaspoon ground black pepper or 1 teaspoon sriracha at the end. This variation is perfect when you want to wake up your taste buds without overpowering the dish's natural balance. 🌶️

Sweet and Tangy Twist

Balance the savory flavors by adding 1 tablespoon of pineapple juice or 2 tablespoons of mango puree to the sauce. This sweet-tangy addition complements the soy and vinegar beautifully. I've found that Dole brand pineapple juice works well—it adds just the right amount of brightness.

You can also add ½ teaspoon of grated ginger for a zesty kick that pairs perfectly with the pork.

Umami Depth Upgrade

Elevate the dish with 1 tablespoon of fish sauce or 1 teaspoon of oyster sauce for an extra layer of umami. I keep Red Boat fish sauce on hand—it's clean and potent.

For a vegetarian option, ½ teaspoon of mushroom powder works wonders. These additions deepen the sauce's complexity, making it even more satisfying. Trust me, a little goes a long way.

Herbaceous Freshness

Brighten the dish with 2 tablespoons of chopped cilantro or 1 tablespoon of chopped green onions at the end. These herbs add a fresh, vibrant note that cuts through the richness. I like to garnish with cilantro for a pop of color and green onions for a mild onion flavor.

For an extra touch, add a few slices of lime to serve—it adds a citrusy zing that pairs perfectly with the savory pork.

Creamy Texture Variation

For a richer texture, stir in 2 tablespoons of coconut milk or ¼ cup of heavy cream at the end. This creates a velvety sauce that contrasts beautifully with the crisp string beans.

I often use coconut milk for an authentic Filipino touch, but heavy cream works well too. If you're feeling adventurous, add a pinch of turmeric for a golden hue and earthy flavor.

Smoky Charred Flavor

Take your dish to the next level by adding ½ teaspoon of smoked paprika or 1 teaspoon of liquid smoke to the sauce. This adds a subtle smokiness that enhances the depth of the adobo flavors.

I've used La Boîte smoked paprika before, and it adds a rich, smoky aroma without overpowering the dish. For a bolder flavor, char 1 clove of garlic and ½ onion in a dry skillet before mincing and adding to the pot.

Frequently asked questions