There are many versions of Filipino Adobo and one of this is Adobong Sitaw (Snake Beans Adobo). This is one of my favourite “ulam” (dish that goes with rice). Filipino Adobo is influence by Spanish occupation, it’s a cooking process involving stewing with vinegar. Typical ingredients for adobo is vinegar, soy sauce, bay leaf and peppercorns.
The snake beans (sitaw) that’s available here in Brisbane is a bit tougher than the version that is available in the Philippines. Sometimes I do encounter the tender version but most of the time it’s the tough ones that are available. They tend to be expensive if not in season, at the moment it is widely available in Inala Plaza Shopping Centre and prices vary from AUD$6.00-8.00 per kilo.
Avoid buying snake beans (sitaw) that have wrinkled parts as this indicates that it is old. Another indication is when you see the seed shape more pronounce outside, that means the flesh is starting to dry up and not good for cooking. It has to be springy not limp, dark to medium green and when you break it, the sound has that snap to it.
ADOBONG SITAW (Snake Beans Adobo)
1/2kg pork belly, sliced
2 tspn soy sauce
1 cup water
pinch of ground pepper
1kg sitaw, cut into 5cm lengths and rinsed
1 small onion, sliced
3 cloves garlic, crushed
1/4 cup + 1/8 cup soy sauce
1/4 cup + 1/8 cup vinegar
3 tspn white sugar
2 cups water
*used U.S Measuring Cups & Spoons
~ Place the first 4 ingredients in a deep pan, bring to boil and simmer till all the water has evaporated. While it’s simmering, skim the surface and dispose the brown froth. Once the pork slices starts rendering fat, push them on one side of the pan.
~ Add the garlic and onion on the other side and stir it for about a minute in medium heat, then combine all the contents of the pan, cook till the onions are translucent.
~ Stir in snake beans (sitaw) and sauté for about 2 minutes. Add soy sauce, vinegar and water, bring to boil and let it simmer for 30 minutes covered with lid. Occasionally stir the snake beans to distribute the heat for even cooking. Combine the sugar and cook for further 15 minutes uncovered.
BEST WITH: Freshly cooked steamed rice.
NOTE: Filipino Adobo tends to taste better the next day.