Pork, Mushrooms and Green Beans Adobo
In this recipe, pork, mushrooms and green beans soak up the salty-tangy-garlicky Filipino adobo sauce to perfection.
- 150 grams minced pork
- 100 grams baby portobello mushrooms sliced (see notes after the recipe)
- 3 cups sitaw (yard-long beans) cut into one-inch lengths
- 8 cloves garlic
- 4 to 6 tablespoons vinegar
- 4 to 6 tablespoons soy sauce
- ground black pepper
- 1 bay leaf
- 2 tablespoons cooking oil
- Blanch the sitaw in boiling water for about five minutes. Dump in a bowl of iced water to stop the cooking and to refresh.
- Heat the cooking oil in a pan. Add the pork, garlic and bay leaf. Cook just until the meat changes color.
- Pour in the vinegar. Cook, stirring, until the mixture is quite dry (the pork should be fully cooked at this point).
- Pour in the soy sauce.
- Add the mushrooms.
- Season with pepper.
- Cook for about a minute (don’t cook too long or the mushrooms will turn microscopic) then add the cooked sitaw.
- Cook, stirring, just until the sitaw is heated through.
- Serve the pork, mushrooms and green beans adobo hot with rice.
Button mushrooms, shiitake and shimeji are also good to use in this recipe. Updated from a recipe originally published in November 6, 2010