Adobong Sitaw

Ingredients:

250 grams of ground lean pork
2 bunches of sitaw (string beans), cut into 2-inch lengths
1 head of garlic, peeled and crushed
1 onion or 2 shallots, peeled and thinly sliced
1 bay leafground black pepper
1/4 c. of vinegarabout
3 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil

1-2 hardboiled eggschopped cilantro and red pepper flakes for garnish
Adobong Sitaw Cooking Instructions:
Place the ground pork, garlic, onion or shallots, ground pepper and bay leaf in a shallow cooking pan.
Pour the vegetable cooking oil over. Because of the leanness of the pork, I didn’t want the meat to turn dry so the purpose of adding cooking oil is to help it retain its succulence.
Pour in the vinegar and cook over medium-high heat until the vinegar starts to boil.
Stir, breaking up the meat.
Pour in the soy sauce and stir well.
Cover and simmer for about 10 minutes.
Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the (string beans) sitaw is tender.

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Adobong Okra

INGREDIENTS:

20 pieces young okra 2 tablespoons vegetable or corn oil
1/2 tablespoon finely minced garlic 1 cup finely minced onion
4 tablespoons lemon or lime juice 3 tablespoons soy sauce
salt and pepper to taste



Wash and parboil okra for 5 minutes. Drain. In a skillet, heat oil and saute okra, garlic
and onions until garlic is brown and onions are transparent. Add lemon or lime juice
and soy sauce. Simmer for 6 to 8 minutes or until okra is tender. Add salt and pepper
to taste.

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Adobong Labong (Bamboo Shoots Adobo)

INGREDIENTS:

1/2 cup pork, boiled for 15 minutes and cut into 1/2-inch cubes (save 1 cup stock)
5 tablespoons vegetable or corn oil
1/4 cup minced onion
1-1/2 tablespoons patis or salt
3 cups bamboo shoots cut into 2-by-2 inch squares
salt and freshly ground pepper to taste
1/2 cup shelled, deveined and minced shrimp
1 tablespoon minced garlic
1 cup reserved pork stock
4 tablespoons white vinegar

Heat 2 tablespoons oil in a skillet and saute garlic until light brown and onion until
transparent. Stir in pork and shrimp and cook until shrimp are done (when they are
pink). Add patis or salt, stock and bamboo shoots. Simmer for 15 minutes. Add
vinegar. Continue simmering until the liquid has been reduced by half. Add remaining
3 tablespoons of oil and cook for another 10 minutes. Add salt and pepper to taste.

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Adobong Kangkong

INGREDIENTS:

2 pounds kangkong or spinach 1/2 tablespoon finely minced garlic
1/2 cup vegetable or corn oil 1 tablespoon lemon or lime juice
3 tablespoons soy sauce 1/2 tablespoon salt
freshly ground pepper to taste



Wash and sort kangkong or spinach. Separate leaves and cut stems into 1-inch
lengths. Saute the garlic in oil, and when it is golden brown, add the kangkong, lemon
or lime juice, soy sauce and salt. Cover and bring to a boil. Add freshly ground
pepper to taste. Serve hot.

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