Pork adodo is one of my earliest blog post. It is one of the easiest dish to prepare if you have the right ingredients. For a heartier dish, most Filipinos would add hard boiled eggs to their adobo. In our family we do things differently, we always add sitaw or long beans. I grew up eating adobo prepared this way and loved it ever since. It pairs well with the flavors of soy and vinegar and gives you an extra boost of nutrients from the added greens.

You can get long beans in any Asian store . I still remember those times when this wasn’t readily available in our neck of the woods in the Northeast and I would just substitute green beans.

To make place a pound and a half of cubed pork butt in a pot. Add 1/2 cup Filipino soy sauce , 1/4 cup Filipino cane vinegar, 1/4 cup rice vinegar , 1-2 pieces bay leaf , 5-6 cloves garlic roughly chopped, 1 tsp or more of whole peppercorns . Let this come to a boil. Cover and lower heat and cook for about 40 minutes or until meat is tender. If to becomes too dry, add 1/4 cup water and continue cooking. Remove meat from the liquid and pan fry in a little oil until brown . Add your yard beans cut into 2 inch lengths and cook until crisp tender. Pour in the liquid/sauce from your adobo and simmer until it thickens a bit thickened. Note: I like using Lauriat brand Filipino soy sauce. I don’t recommend using kikkoman since it would drastically change the taste of your adobo. I also suggest that you use Filipino cane vinegar for this recipe.



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