Adobong pata ng baboy (pork hock) at sitaw (string beans)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author CASA Veneracion


  • 1 and 1/2 cups diced cooked pork pata (meat from hock)
  • 1 bunch sitaw yard-long beans, trimmed and cut into 2-inch lengths
  • 1/2 head garlic crushed
  • 1 bay leaf
  • 1/2 teaspoon peppercorns
  • 1/4 cup vinegar
  • 4 to 5 tablespoons soy sauce depending on how salty you want your adobo
  • 3/4 to 1 cup pork pata broth
  • snipped cilantro optional but highly recommended


  • Place the diced pork pata meat in a cooking pan. Pour in the vinegar. Add the garlic, peppercorns and bay leaf. Turn the stove to high and bring to a boil.
  • Cook, stirring occasionally, until the pork starts to render fat. You will know you’ve reached this stage when you start to hear popping sounds.
  • Pour in the broth and the soy sauce and bring to a boil. If it appears too soupy, don’t worry about it. Pork pata broth is thick and sticky and once the adobo starts to cool on the serving platter, the sauce will thicken (it will turn into a gel if allowed to get cold). It is this characteristic of pork pata that makes this dish so wonderful. See, while simmering the pata, the ligaments melt and become part of the broth. So, when you pour the broth into your adobo, you get a full-bodied sauce.
  • When the liquid boils, add the beans. Bring to a boil once more then lower the heat, cover and simmer for 10 to 15 minutes (depending on how young the beans are — mature yard-long beans take forever to cook) until the vegetables are done.
  • Transfer to a serving platter. Garnish with snipped wansuy (believe me, wansuy transforms adobo into something inexplicably delicious) and serve at once.