Adobo Sitaw With Pork Recipe: Crispy Celery Sticks in Tangy Vinegar Sauce

This adobo sitaw with pork delivers the perfect harmony of crispy pork and tender string beans bathed in a tangy, balanced sauce. The secret lies in slow-braising the pork until fork-tender while letting the vinegar and soy sauce meld into a complex, savory-sweet glaze.

I first mastered this technique in Charleston, where Filipino flavors transformed my approach to pork dishes forever.

The dish begins with marinating pork belly in a mix of soy sauce, vinegar, and garlic—this initial step builds the foundation for deep, layered flavors.

As the pork braises, the sitaw (string beans) are added just before the end to maintain their crisp-tender texture, creating that satisfying contrast of textures every bite delivers. The sauce reduces to a glossy finish, perfectly balancing sweetness, tang, and umami.

What makes this recipe special is how the crispy edges of the pork—achieved through careful browning before braising—hold up against the silky sauce. The result is a dish that's restaurant-quality yet approachable, with each component playing its part in perfect harmony.

Serve it with steamed rice to soak up every last drop of that flavorful sauce.

This method transforms simple ingredients into a meal that feels like a celebration. The pork becomes melt-in-your-mouth tender while the sitaw stays crisp, and the sauce develops a depth that makes it unforgettable. Whether you're cooking for family or impressing guests, this dish delivers on every level.

Ingredients for adobo sitaw with pork

Pork belly, string beans, and vinegar create this restaurant-worthy Filipino dish with crispy edges and tender centers.

The pork belly is non-negotiable—its fat renders beautifully during browning, creating crispy edges while keeping the meat fork-tender. Look for thick-cut slices at your local butcher or the meat department, where they often sell it pre-cut. If you're using frozen pork belly, thaw it in the fridge overnight for even cooking. For the string beans, fresh is ideal, but frozen works in a pinch—just don’t thaw them before cooking. The celery sticks add a satisfying crunch that balances the rich pork and tangy sauce, so choose firm, vibrant stalks. Trader Joe’s or Filipino markets often carry pre-trimmed string beans, saving you time.

No white vinegar? Canola vinegar or apple cider vinegar works, though the flavor will differ slightly. Running low on soy sauce? Coconut aminos or dark soy sauce add depth, though the color will be lighter. The brown sugar can be swapped for coconut sugar for a more authentic touch, but regular granulated sugar works fine. If you can’t find bay leaves, a pinch of dried thyme mimics their earthy note. For the green onions, use scallions or chives if that’s what you have—just adjust the amount to taste. The celery sticks should be blanched for 30 seconds before adding to the sauce to maintain their crispness, but if you forget, they’ll still taste great.

This dish tastes even better the next day, so double the batch if you’re feeding a crowd. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months in portions. The sauce thickens as it cools, so a splash of water or vinegar revives it when reheating. For serving, I always garnish with extra green onions and a drizzle of the reduced sauce—it makes the dish look like it came from a restaurant. The pork belly reheats beautifully, so plan ahead if you’re serving it cold.

Step-by-step instructions for adobo sitaw with pork

Master this Filipino classic with perfectly crispy pork and tender string beans in a balanced tangy-sweet sauce.

Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 1.5 pounds pork belly in a single layer, skin-side down. Let it cook undisturbed for 6-8 minutes until the skin becomes deep golden brown and crispy in spots.

Real talk: Don't rush this step. The crispy skin is what makes this dish special. If you see fat rendering too quickly, reduce heat slightly to prevent burning. Once the pork is well-browned on one side, flip the pieces and cook for another 4-5 minutes until golden on all sides. Remove the pork and set aside on a plate.

In the same Dutch oven, add the 4 whole celery sticks and 1.5 pounds string beans (sitaw) cut into 3-inch pieces. Cook for 3-4 minutes until the celery begins to soften slightly and the beans start to blanch. Remove the vegetables and set aside with the pork.

In the same pot, add the 6 cloves minced garlic and 1 teaspoon freshly cracked black peppercorns. Cook for 30 seconds until fragrant—you should smell that garlic aroma filling your kitchen. This is where the flavor foundation builds. Immediately add the 2 whole bay leaves and stir for another 10 seconds before proceeding.

Pour in the 0.5 cup white vinegar and 0.5 cup soy sauce simultaneously. Stir well and bring to a simmer over medium heat. Add the 0.25 cup packed brown sugar and 1.5 teaspoons salt, stirring until the sugar dissolves completely. The sauce should coat the back of a spoon and have a balanced tangy-sweet flavor profile.

Return the pork belly and string beans to the pot. Add enough water to just cover the ingredients—about 2 cups. Bring to a gentle boil, then reduce heat to low to maintain a gentle simmer. Here's the thing—you want the pork to cook slowly in its own juices, not boil vigorously which would make it tough.

Cover the pot and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is fork-tender and the string beans are soft but still hold their shape. The pork should easily pull apart with minimal resistance, and the celery sticks should be tender-crisp with just a slight bite remaining.

Uncover and continue simmering for another 10-15 minutes to allow the sauce to thicken slightly. The liquid should reduce to about 1 cup, creating a glossy, flavorful coating. Taste and adjust seasoning if needed—you might want to add a splash more vinegar for tang or a touch of sugar for sweetness.

Remove the 2 whole bay leaves from the pot. Transfer the pork and vegetables to a serving platter, spooning the sauce generously over the top. Garnish with the 3 whole sliced green onions for freshness and color contrast.

Serve immediately while the pork is still crispy in spots and the string beans retain their vibrant green color. The sauce should cling beautifully to each piece, offering a perfect balance of tangy, sweet, and umami flavors. This dish tastes even better the next day as the flavors meld further, so consider making extra for leftovers!

Serving suggestions for this adobo sitaw with pork

Rice Pairings

Steamed jasmine rice is the classic partner for adobo sitaw with pork—its delicate floral aroma complements the dish's rich, tangy-sweet sauce. I always use Daybreak Jasmine Rice from Trader Joe's because it cooks evenly and absorbs the sauce beautifully.

For a more rustic touch, try Filipino malagkit rice, which becomes slightly sticky when cooked, perfect for soaking up every last drop of that flavorful sauce. 🌱

Side Dish Harmony

Add a crisp, refreshing element with garlic fried rice or sautéed bok choy to balance the richness. For a traditional Filipino touch, serve with ginataang gulay (a creamy coconut-based vegetable stew) to introduce a different layer of flavor.

I often include a simple mango salad with lime dressing—its bright acidity cuts through the dish's depth. 🍍

Beverage Pairings

For drinks, I recommend Filipino calamansi juice—its tart citrus notes echo the adobo's tanginess. If you're serving guests, a crisp Sangria Blanca with white wine, apple juice, and brandy adds a festive touch. For something lighter, iced hibiscus tea (salabat) provides a floral contrast that's refreshing. 🍷

Garnish Finishing Touches

Elevate the dish with toasted garlic sprinkled over the top or a drizzle of chili oil for heat. Fresh cilantro leaves add a bright, herbaceous note that brightens the plate. I also love adding crispy fried shallots for texture—just a pinch enhances the dish's visual appeal and adds crunch. 🌿

Family-Style Serving

This dish shines when served family-style in a cast iron skillet or ceramic bowl, allowing everyone to scoop up pork, beans, and sauce together. For a special occasion, arrange the pork and vegetables on a banana leaf and serve with individual bowls of rice.

The aroma alone will have everyone gathered around the table. 🍽️

Leftovers Reinvention

Transform leftovers into adobo sitaw fried rice by stir-frying with day-old rice, scrambled eggs, and extra green onions. For a heartier meal, use the pork to make adobo pork empanadas with a flaky pastry crust. The flavors only deepen as the dish rests, so don't hesitate to make extra! 💫

Frequently asked questions