There are at least three adobong sitaw recipes in this blog — classic, spicy and herb-y, and low-fat — but, today, I came up with yet another great variation for this Filipino favorite. By adding thick coconut cream a few minutes before cooking time is up, the dish acquires a subtly sweet taste and turns incredibly creamy.
- 150 g. of coarsely ground fatty pork
a bunch of sitaw (yard-long beans), cut into two-inch lengths, about 3 c. after cutting
4 to 6 cloves of garlic, minced
3 to 4 tbsps. of cane vinegar
4 to 6 tbsps. of soy sauce
1 bay leaf
freshly ground black pepper
1/2 c. of thick coconut cream
- Heat a frying pan and add the ground pork. Pour in the vinegar, add the garlic, bay leaf and pepper. Cook, stirring often, until the liquid has evaporated and the pork starts to render fat. Add the cut sitaw and and the soy sauce, and cook until tender but still a little crisp (if your sitaw is already mature, you may need to add a bit of water as it will need a longer cooking time).
When the sitaw is done and the mixture is quite dry, pour in the coconut cream. Stir well. Cook until the coconut cream is heated through and the mixture acquires a uniform texture.
Serve hot with rice.
Cooking time (duration): 20 minutes
Number of servings (yield): 3
Meal type: lunch