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This adobong sitaw with ground pork brings the soul-warming flavors of Filipino home cooking to your table, where tender pork and silky green beans simmer in a rich, tangy-savory sauce. I first tasted this dish in a bustling Manila kitchen, and it became my go-to recipe for comforting weeknight dinners.
The magic lies in balancing the bold flavors of soy sauce, vinegar, and garlic with the natural sweetness of the pork and beans.
The dish starts with ground pork that develops a caramelized crust before being braised until tender, absorbing the aromatic sauce. Fresh sitaw (green beans) are added just right to maintain their crisp texture while soaking up the deep, umami-rich flavors.
Traditional techniques like slow simmering and balancing sour and salty notes are key—this isn't just a stew, it's a taste of home.
What you'll end up with is a dish that's hearty yet light, with tender pork that practically melts in your mouth and green beans that stay silky rather than mushy. The sauce is perfectly balanced—tangy from vinegar, savory from soy, and sweet from the pork and beans.
It's the kind of meal that tastes even better the next day, making it ideal for meal prep.
Serve this with steamed rice to soak up every last drop of that flavorful sauce, and garnish with fresh green onions or a squeeze of calamansi for brightness. The aroma alone will have everyone gathering around the table, eager for a taste of Filipino comfort food. Let's get cooking!
Ingredients for adobong sitaw with ground pork
Ground pork, silky green beans, and bold Filipino flavors—this is your weeknight comfort food essential.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🥩 | 1 lb | Lean or regular, not too fatty |
| Sitaw (Green Beans) 🥕 | 1 ½ lbs | Fresh, trimmed and cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for aromatic base |
| Onion 🧅 | 1 whole | Yellow or red, sliced thin |
| Canned Tomatoes 🍅 | 15 oz | San Marzano if available, crushed |
| Soy Sauce 🥄 | ¼ cup | Dark soy for deeper color |
| Cane Vinegar 🍶 | ¼ cup | White or cane vinegar preferred |
| Sugar 🍚 | 2 tbsp | White or brown sugar |
| Bay Leaves 🌿 | 2 whole | Dried, for aromatic depth |
| Black Peppercorns 🌶️ | ½ tsp | Crushed lightly for heat |
| Olive Oil 🫒 | 2 tbsp | For cooking pork initially |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Green Onions 🧅 | 2 whole | Sliced thin for garnish |
The ground pork is non-negotiable here—look for lean but not too dry at the meat counter. Trader Joe's usually has a good selection, or check the Asian market for pre-ground pork that's already seasoned lightly. Fresh sitaw (green beans) are key—avoid the pre-cut, waterlogged kind at the grocery store. Trim the ends and cut into even pieces so they cook uniformly. For the tomatoes, San Marzano cans are worth the splurge—they're sweeter and less acidic, which balances the tangy vinegar perfectly. If you can't find them, any high-quality crushed tomatoes will do, just taste first and adjust the sugar.
No soy sauce? Coconut aminos in a pinch, though it'll be lighter in color. Running out of vinegar? Lemon juice at half the amount works, but the dish will be less tangy. The garlic and onions are your flavor anchors—don't skip toasting them in the olive oil. That step builds the base for the entire dish. For the sugar, palm sugar or coconut sugar adds a caramel note if you're feeling fancy. And if your green beans are still crunchy after cooking, they're perfect—sitaw should stay tender-crisp. The bay leaves? Tear them slightly before adding so they release their aroma faster.
This stew tastes even better the next day—plan to make extra. Keeps 4-5 days in the fridge, and freezes beautifully for 3 months. I always double the recipe and freeze half for lazy days. The sauce thickens as it cools, so add a splash of water when reheating. For serving, steamed jasmine rice is traditional, but I've also seen it over buttered noodles—whatever you've got. Garnish with those green onions right before eating so they stay bright.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the pork, toss in the onions and garlic, then dump everything into the pot with tomatoes and sitaw. No extra pans, no extra stress. The sitaw cooks right in the sauce, and you’re left with one pot to scrub. (Yes, even on a Tuesday night.)
- Umami Bomb: That canned tomato base with a splash of soy sauce? It’s where the flavor explodes. The pork gets tender and caramelized, while the sitaw stays crisp—like a perfect balance of rich and fresh. Honestly, the first bite makes me want to eat it straight from the pot.
- Leftovers That Don’t Suck: This dish actually improves the next day. The flavors meld, the pork gets even more tender, and reheating it is a breeze. I make double batches because it’s my go-to for lunches—just toss it over rice or eat it straight. No sad, dry leftovers here.
- Budget-Friendly Powerhouse: Ground pork stretches further than you’d think, and canned tomatoes cut costs without sacrificing taste. Sitaw is cheap, onions and garlic are pantry staples, and you won’t find a more satisfying meal for under $10. Between us, this is how I feed my family without breaking the bank.
Step-by-step instructions for adobong sitaw with ground pork
This umami-rich stew comes together in layers of flavor—start with crispy pork, build aromatic bases, then balance tangy and sweet notes.
Cook the Ground Pork Until Golden
Heat the 2 tablespoons olive oil in a large pot or deep skillet over medium-high heat. Add the 1 pound ground pork and break it up with a wooden spoon, cooking for 5-6 minutes until it loses its raw color and turns a rich, golden brown. This step develops deep flavor through the Maillard reaction—don't rush it, but keep stirring occasionally so the pork doesn't burn.
Once the pork is fully cooked, drain any excess fat but leave about 2 tablespoons in the pot—this fat carries flavor. Remove the pork from the pot and set it aside temporarily. You'll notice the pork releases juices as it cooks, which will later blend into the sauce for extra richness.
Sauté the Aromatics for Flavor Base
In the same pot, add the 1 whole onion sliced thin and the 6 cloves minced garlic. Cook over medium heat for 3-4 minutes until the onions soften and turn translucent, and the garlic releases its fragrant aroma. You'll see the mixture bubble gently—this is when flavors start melding together.
Add the 0.5 teaspoon crushed black peppercorns and stir for 30 seconds to toast them lightly. This step is crucial—it prevents the pepper from being bitter and adds a subtle warmth to the stew. The onions should be tender but not browned at this stage—save that for later.
Build the Sauce with Tomatoes and Seasonings
Pour in the 15 ounces crushed canned tomatoes, 0.25 cup soy sauce, and 0.25 cup cane vinegar. Stir well to combine, then add the 2 whole bay leaves, 1 teaspoon salt, and 2 tablespoons sugar. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook uncovered for 10 minutes.
During this time, stir occasionally to prevent sticking. You'll notice the sauce thicken slightly as the tomatoes break down and release their juices. The bay leaves will infuse the sauce with their earthy aroma, while the vinegar adds that signature tangy brightness that balances the richness.
Combine and Simmer the Stew
Return the cooked pork to the pot and stir to combine with the sauce. Add the 1.5 pounds trimmed and cut sitaw (green beans). Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes. The green beans should soften but still retain a slight crunch—this is key for texture.
Stir occasionally to prevent the green beans from sticking to the bottom. You'll know it's ready when the beans are tender yet still vibrant green, and the sauce has thickened to a glossy consistency that coats the back of a spoon. The pork should be fully rehydrated and infused with all the flavors.
Finish and Garnish
Remove the 2 whole bay leaves from the stew. Taste and adjust seasoning if needed—you might want to add a pinch more salt or sugar to balance the flavors. The stew should have a perfect harmony of sweet, tangy, and umami notes with just the right amount of heat from the peppercorns.
Divide the stew among serving bowls and garnish each serving with 2 whole sliced green onions. The bright green color and fresh flavor of the green onions contrast beautifully with the rich stew, adding a final layer of complexity. Serve immediately with steamed rice to soak up all that delicious sauce.
Pro Tips For Making Adobong Sitaw With Ground Pork
- CRISP THE PORK FIRST: Ground pork loves a quick sear before the sauce hits—3-4 minutes on medium-high heat until it loses its raw color and starts browning. I used to skip this, and the dish always tasted flat; now it’s the foundation of the flavor. Use a nonstick pan if you’re lazy about scrubbing later.
- CUT SITAW IN HALF: Whole green beans take forever to soften and look sad in the end. Halve them lengthwise (or buy pre-cut if you’re in a hurry) so they cook through in the same time as the pork and tomatoes. No one wants mushy beans or crunchy sticks—aim for tender-crisp.
- SIMMER LOW AND LONG: After adding tomatoes and broth, drop the heat to a bare simmer (tiny bubbles, occasional skimming) and let it cook uncovered for at least 20 minutes. Rushing this step makes the sauce watery or one-dimensional. Patience here turns a decent adobo into something rich and layered.
- SALT THE TOMATOES: Drain the canned tomatoes, then sprinkle them with ½ teaspoon salt and let sit for 5 minutes before adding to the pan. This draws out excess moisture and concentrates their flavor—no more bland, watery sauce. (Yes, even if the label says "low-sodium.")
Regional styles of this recipe
Filipino Home-Style
This is the version I grew up craving—simple yet deeply flavorful. In Filipino homes, adobong sitaw is often made with whatever vegetables are on hand, but sitaw (green beans) are traditional because they hold their shape beautifully.
The key is balancing the soy sauce and vinegar perfectly; I like to taste as I go, adjusting with a pinch of sugar if the vinegar feels too sharp.
My lola (grandmother) always added a splash of calamansi juice at the end for that bright citrus kick, but if you don't have it, a squeeze of lemon works in a pinch. 🍋
Visayan-Inspired
The Visayas region takes this dish up a notch with bagoong (fermented shrimp paste)—just 1 teaspoon mixed into the sauce adds an incredible umami depth. I first tried this version in Cebu, where they also use dried chili peppers (like siling haba) for a subtle heat.
For extra richness, some cooks add ½ cup coconut milk at the end, but I prefer keeping it traditional—this version is all about the pork and beans shining. The texture stays silky, and the flavors are even more complex.
Manila Street Food Twist
In Manila's bustling markets, you'll find vendors serving adobong sitaw with a smoky touch—charred garlic and onions—they grill the aromatics first for a deeper, caramelized flavor.
For this version, I char the garlic and onions in a dry skillet until blackened in spots, then deglaze with 2 tablespoons water before adding to the pot. Some street stalls also include diced potatoes—about ½ cup—to bulk it up, making it a heartier one-pot meal.
The smoky notes pair perfectly with the tangy sauce, giving it that authentic street-food vibe.
Modern Fusion Adaptation
For a contemporary take, I love adding ½ cup diced bell peppers—red or yellow—for a touch of sweetness and color. Swap the soy sauce for coconut aminos—it’s lighter but still packs umami punch.
Top with crispy fried shallots—just 2 tablespoons—for texture and a nutty crunch. Garnish with cilantro—a Filipino-Chinese fusion favorite—and serve with jasmine rice for the full experience.
This version keeps the soul of the dish while giving it a fresh, vibrant twist that appeals to younger palates.
Slow-Cooker Version
For busy weeknights, I swear by the slow cooker. Brown the pork in a skillet first, then transfer everything to the pot—including the aromatics, tomatoes, and seasonings. Cook on low for 6 hours—the long, gentle heat ensures the pork stays tender and the beans stay crisp.
The flavors meld even more deeply, and you’ll come home to a fragrant, ready-to-serve meal. Just stir in the green beans during the last 30 minutes—**they’ll absorb all that delicious sauce without turning mushy. Perfect for meal prep!
Nutrition facts
Frequently asked questions
Can I substitute ground beef for the ground pork?
Ground beef works in a pinch, but pork is traditional for its tender texture and natural fat that keeps the stew juicy. If substituting, use 80/20 lean-to-fat ratio and reduce cooking time by 2-3 minutes—beef browns faster. For best results, add 1 teaspoon fish sauce to mimic pork's umami depth.
How do I prevent the green beans from turning mushy?
Add the sitaw (green beans) only in the last 20-25 minutes of cooking and keep heat at low-medium. Stir occasionally to prevent sticking, and avoid overcrowding the pot. For extra protection, blanch the beans in boiling water for 1 minute before adding to the stew.
What's the best way to store leftovers?
Let the stew cool completely, then transfer to an airtight container and refrigerate for up to 5 days. For freezing, portion into single-serving containers and store for 3 months. The sauce thickens when reheated—add 1-2 tablespoons water when warming to restore original consistency.
Can I make this in an Instant Pot?
Sauté pork and aromatics first, then add all ingredients except green beans. Cook on high pressure for 10 minutes, then quick-release. Stir in beans and cook on sauté mode for 5 minutes until tender-crisp. The pressure cooker cuts time by half while keeping flavors concentrated.
Why does my adobong sitaw taste too sour?
Too much vinegar or acidic tomatoes can overwhelm the dish. Balance it by adding 1-2 teaspoons sugar or a pinch of salt to enhance sweetness. For future batches, reduce vinegar to 2 tablespoons and use low-acid tomatoes. Taste as you go—adjust gradually!