Adobong Sitaw With Ground Pork Recipe: Savory Tomato Sauce and Celery Crunch

This adobong sitaw with ground pork delivers the rich, tangy-sweet flavors of Filipino comfort food in one satisfying dish. 🌟 The secret lies in balancing soy sauce, vinegar, and bay leaves for that signature umami depth while keeping the sitaw (string beans) crisp-tender.

I've perfected this recipe after years of testing—it's the kind of meal that transforms a simple weeknight into a celebration of Filipino home cooking.

The magic happens through layers of flavor: ground pork browned to perfection, tomatoes simmered until jammy, and sitaw that stays crisp with just enough bite. Traditional techniques like deglazing the pan with vinegar and soy create a sauce that clings to every bean and bite of pork.

This dish isn't just a meal—it's a taste of home, whether you're cooking for family or craving something familiar.

What you'll end up with is a steaming pot of adobong sitaw where the pork is tender yet flavorful, the sauce is perfectly balanced between tangy and sweet, and the sitaw holds its shape with satisfying crunch.

The aroma alone will have everyone gathering around the table. Serve it over steamed rice to soak up every last drop of that delicious sauce.

This recipe works equally well as a weeknight dinner or for special occasions—it's that versatile. The ground pork ensures quick cooking without sacrificing flavor, while the sitaw adds that essential vegetable crunch. Let's bring the warmth of Filipino home cooking to your kitchen today.

Ingredients for adobong sitaw with ground pork

Ground pork, sitaw, and tomatoes—simple ingredients that pack a flavor punch for Filipino home cooking.

The ground pork is where the magic starts. Look for good-quality pork at your local butcher or Filipino markets—they often have the best cuts. If you can't find it fresh, Costco or Trader Joe's usually stock it well. Sitaw (string beans) are the star here, so pick the freshest you can find—Asian grocery stores often have the best selection. For tomatoes, San Marzano if you want to splurge, but regular beefsteak tomatoes work fine too. The celery adds that signature crunch, so don't skip it—the good stuff, not the wilted kind from the back of the fridge. Bay leaves might be hard to find outside Asian markets, but Penzeys or bulk spice stores always have them.

No cane vinegar? White vinegar or apple cider vinegar works just as well. Running short on soy sauce? Coconut aminos gives a similar umami kick, though it's slightly sweeter. The sugar balances the tanginess—brown sugar adds depth, but white sugar works in a pinch. If you're feeling adventurous, swap half the soy sauce for fish sauce (if you're not vegetarian), but keep the balance between salty and sweet. The garlic can be pre-minced from a jar (trust me, it's fine), but fresh is always better if you've got the time. For the sitaw, green beans work in a pinch, but they won't have quite the same snap.

This dish tastes even better the next day—make extra if you can. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. The sauce thickens as it cools, so a splash of water or vinegar brings it back to perfection when reheating. Serve it over steamed rice—jasmine rice is ideal, but any white rice works. The aroma alone will have everyone at the table, so save some for seconds.

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

Here's how to make this rich, savory Filipino stew with tender pork and crisp string beans.

Heat a large pot over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 1 pound ground pork and break it apart with a wooden spoon. Cook for 5-6 minutes until the pork loses its raw color and develops a golden-brown crust.

Here's the thing—I press down gently on the pork during the first minute to break it into smaller pieces. This ensures even cooking and prevents large, undercooked chunks. You'll know it's ready when the pork releases easily from the bottom of the pot and has a nice browned appearance.

Add the thinly sliced yellow onions and chopped celery stalks to the pot. Cook for 3-4 minutes until softened and starting to turn golden. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant—you should smell that wonderful garlic aroma filling your kitchen.

Don't walk away during this step. Garlic burns quickly, and you want it to add its sweet, aromatic flavor without turning bitter. If it starts to darken too quickly, reduce the heat slightly. The onions and celery should be tender but still holding their shape slightly.

Add the quartered medium tomatoes, 0.5 cup cane vinegar, 0.25 cup soy sauce, 2 tablespoons sugar, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Stir well to combine, then add the 2 whole bay leaves. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15-20 minutes.

This is where the magic happens. The tomatoes will break down and create a rich, slightly tangy sauce. Stir occasionally to prevent sticking, and let it reduce until it reaches a thick, syrupy consistency. You'll see the sauce darken slightly as it develops deep, complex flavors.

Pour in the 1 can coconut milk and stir to combine with the tomato mixture. Add the 1.5 pounds sitaw (string beans), cut into 2-inch pieces. Bring the mixture back to a gentle simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally.

Real talk: the string beans should be tender but still slightly crisp with a bite. They'll continue cooking as they absorb the flavors, so don't overcook them. The coconut milk will create a creamy texture that balances the tangy tomato sauce beautifully. If the mixture looks too thin, uncover and simmer for another 5 minutes to thicken slightly.

Once the string beans are tender and the sauce has thickened to your liking, taste and adjust seasoning if needed. Remove the 2 bay leaves before serving. Let the adobo sitaw sit for 5 minutes off the heat to allow the flavors to meld completely.

Serve this hearty stew hot with steamed rice. The combination of tender pork, crisp-tender string beans, and rich tomato-coconut sauce creates a perfect balance of textures and flavors. Each spoonful delivers a symphony of savory, slightly sweet, and tangy notes that make this dish truly special.

Wine and beer pairings for this recipe

Filipino White Wine Pairings

For this rich, tangy-sweet adobo, I reach for a crisp Filipino white wine like Petron White—a local favorite that cuts through the coconut milk's creaminess while complementing the soy-vinegar depth.

The wine's citrus notes mirror the dish's bright acidity, creating a refreshing contrast. If you can't find it, Sauvignon Blanc from New Zealand works beautifully with its zesty grapefruit undertones. 🍷

Malaysian Red Wine Balance

A Malaysian red blend like Tanjung Lalang Merlot adds warmth that stands up to the pork's richness. Its dark fruit flavors harmonize with the tomatoes, while moderate tannins prevent the sauce from tasting heavy.

For a more accessible option, Pinot Noir from California offers delicate earthiness that enhances the bay leaf aroma without overpowering it.

Beer Pairing: Filipino Lager

For beer lovers, San Miguel Pale Pilsen—the Philippines' iconic lager—is a no-brainer. Its clean, slightly malty profile cleanses the palate between bites of pork and beans, letting the adobo's flavors shine.

If you prefer hoppier options, a German Helles (like Weihenstephaner) adds a subtle herbal note that pairs surprisingly well with the celery's crunch.

Non-Alcoholic Refreshers

Skip alcohol? A mango-lime soda (like Calpis, a Filipino favorite) balances the dish's savory-sweet profile with tropical brightness. For a simpler option, sparkling water with lime wedges refreshes the palate between rich spoonfuls. The effervescence helps reset your taste buds after each tangy, umami-packed bite. 💛

Frequently asked questions