Comments on: Adobong Sitaw

By: Adobong sitaw sa gata (yard-long beans adobo with coconut cream)

Adobong sitaw sa gata (yard-long beans adobo with coconut cream) — Mon, 21 Feb 2011 08:51:56 +0000

[...] 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 [...]

By: Adobong pata ng baboy (pork hock) at sitaw (string beans) — Home cooking rocks!

Adobong pata ng baboy (pork hock) at sitaw (string beans) — Home cooking rocks! — Wed, 04 Aug 2010 17:12:04 +0000

[...] are two versions of adobong sitaw in my archives, one using liempo (pork belly) and, the other, using ground pork and topped with hard-boiled eggs. I was wondering if [...]

By: maria

maria — Tue, 24 Nov 2009 02:53:30 +0000

So basically you use a 5% vinegar which is a weak kind of vinegar. It’s an important distinction because over here there are stronger vinegars available.

By: Adobong sitaw (pork and string beans sour stew) chili garlic sauce, egg strips and cilantro | Healthy veggies | Home-cooking rocks!

Mon, 24 Aug 2009 01:55:09 +0000

[...] adobong sitaw recipes in the archive, click here and [...]

By: Brinda

Brinda — Mon, 28 Apr 2008 18:26:05 +0000

My mother in law puts lemon juice in her pork adobo, but I have no idea how much. Do you have any idea of a good starting point if I were going to add lemon juice to your recipe?