This Adobong Sitaw with Chorizo (FilipinoString Bean Adobo) is my go-to when I want all the adobo flavor without the full braise. Crisp-tender Filipino string beans get tossed in a garlicky soy-vinegar sauce with salty, savory chorizo that makes the whole kitchen smell incredible.
It's basically adobo green beans, but bolder and way more exciting. And yes, this is absolutely made for rice.
Already obsessed with adobo? You'll love my easy chicken adobo for the classic version or adobong dilaw for a turmeric-spiked twist that's just as easy and packed with flavor.
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Jump to:
- What is Sitaw?
- What Makes This Version Different
- Ingredients You'll Need
- The One Vinegar Rule You Need to Know
- How to Cook Adobong Sitaw with Chorizo
- Variations Worth Trying
- Rose's Tips
- Storage and Reheating
- Recipe FAQs
- More Filipino Recipe You'll Love
- Did you try this recipe?
- Adobong Sitaw with Chorizo (Filipino String Bean Adobo)
What is Sitaw?
Sitaw (say "see-TAW") is the Filipino word for yardlong beans, also called long beans or snake beans. They look like regular green beans that just kept growing - thin, firm, and usually sold in long bundled coils at Asian grocery stores. They hold up beautifully in saucy, savory dishes because they don't turn mushy the way Western green beans can.
No sitaw near you? Regular green beans work fine. Just reduce the cook time slightly so they stay snappy.
What Makes This Version Different
Most adobong sitaw recipes call for pork belly. And that version is good - the pork fat renders into the sauce and gives the dish its richness. But swap in Chinese chorizo alongside the pork and something shifts. The chorizo has a natural sweetness and a garlicky, slightly smoky quality from the curing process. As it cooks, it releases a reddish, fragrant oil that coats the beans and deepens the entire sauce.
It turns a simple weeknight vegetable dish into something that smells incredible the moment it hits the pan. And it takes the same amount of time.
Ingredients You'll Need
- Sitaw (yardlong beans): Look for firm, vibrant green pods with no yellowing or soft spots. When you buy them bundled in rubber bands at the Asian store, the area near the band is where the beans were attached to the vine - that section tends to be tougher, so cut it off.
- Pork: Gives the dish its savory backbone. The fat renders as it cooks and blends into the sauce. You can use pork shoulder for a leaner result.
- Chinese chorizo (chorizo de Macau): The key ingredient. Use about 2-3 links, sliced on a diagonal. Don't skip it - this is what makes the dish.
- Garlic and onion: The aromatics everything is built on. Don't rush them.
- Soy sauce and vinegar: The classic adobo base. Soy sauce for saltiness and umami, vinegar for tang and brightness. White cane vinegar is traditional; apple cider vinegar works well too.
- Oyster sauce: Adds a layer of sweetness and depth that rounds out the sharpness of the vinegar.
- Sugar: Just a small amount. It balances the saltiness and tang without making the dish sweet.
- Ground black pepper and water: For simmering and seasoning.
See recipe card for quantities.
Quick Swaps & Add-Ins
- No pork? Go all-chorizo, or use chicken thighs.
- No sitaw? Use regular green beans - just reduce cooking time.
- Want it spicier? Add sliced fresh chili or a pinch of chili flakes when you add the beans.
- Vegan version? Skip the pork and chorizo, use firm tofu or shiitake mushrooms, and swap oyster sauce for mushroom oyster sauce.
The One Vinegar Rule You Need to Know
This applies to all Filipino adobo dishes, not just this one. Once you add vinegar to the pan, do not cover it and do not stir it until it has come to a full boil and simmered for at least 2-3 minutes.
The reason: vinegar needs to cook off its harsh, raw edge before it integrates into the sauce properly. If you stir too early, you disturb the process and end up with a sharper, more astringent flavor. If you let it simmer undisturbed first, the vinegar mellows and melds with the other ingredients into a rounded, balanced tang.
It's a small habit but it genuinely changes the taste.
How to Cook Adobong Sitaw with Chorizo
- Sauté the aromatics. Heat oil in a wide pan or wok over medium heat. Add garlic and cook until it starts to turn golden, about 1-2 minutes. Add onion and cook until soft and translucent, another 2-3 minutes. Don't rush this step - the aromatics are the base of your sauce.
- Brown the pork. Add the pork belly pieces and cook over medium-high heat until browned on the outside, about 4-5 minutes. You don't need to cook it fully through here - it will finish in the sauce.
- Add the chorizo. Push the pork to one side and add the sliced chorizo. Let it cook for 2-3 minutes until it starts to release its oil and gets slightly crispy at the edges. This is where the flavor magic starts - you'll see the pan take on that reddish, fragrant oil. Stir everything together.
- Add the sitaw and sauce. Add the string beans, soy sauce, vinegar, oyster sauce, sugar, bay leaves, water, and black pepper. Increase the heat and bring to a boil. Once it boils, remember the vinegar rule - let it simmer uncovered and undisturbed for 2-3 minutes before stirring.
- Simmer to finish. After the vinegar has cooked, stir everything together. Reduce heat to medium-low, cover, and cook until the sitaw is crisp-tender, about 5-7 minutes. Taste the sauce and adjust - add a splash more soy sauce if it needs salt, or a little more water if the sauce has reduced too much.
Variations Worth Trying
- All-pork, no chorizo: The classic version. Just use more pork belly and skip the Chinese sausage. It's good, just different.
- All-chorizo, no pork: Actually excellent. The chorizo carries the whole dish and you end up with a sweeter, more concentrated flavor. Great if you want to skip the pork prep.
- Chicken adobong sitaw: Use boneless chicken thighs cut into chunks. Brown them well before adding the beans. Chicken absorbs the adobo sauce beautifully and makes the dish feel heartier.
- Shrimp version: Add shrimp in the last 3-4 minutes of cooking only - they cook fast and will turn rubbery if overcooked. The sweetness of the shrimp pairs really well with the vinegar-soy base.
- Tofu/vegan version: Use firm tofu cut into cubes, pressed and pan-fried until golden before adding to the dish. Shiitake mushrooms work well too. Swap oyster sauce for mushroom oyster sauce to keep it fully plant-based. This is a legitimately great version - the tofu soaks up the sauce and the dish doesn't feel like it's missing anything.
Rose's Tips
- Don't overcook the sitaw. The goal is crisp-tender with a slight bite, not floppy. Start checking at the 5-minute mark.
- Taste before adding salt. Chorizo is already seasoned and soy sauce brings plenty of saltiness. Always taste the sauce before reaching for extra seasoning.
- Let the vinegar simmer first. The single most important technique tip for any Filipino adobo dish. Covered above but worth repeating.
- Try roasted garlic as a topping. Fry a few extra garlic cloves in a little oil until golden and crispy, then scatter them over the finished dish. It adds texture and a sweeter, more mellow garlic flavor on top of the raw garlic in the sauce.
- It tastes better the next day. This is true of every Filipino adobo dish. The flavors continue to deepen as it sits overnight. Make extra - leftovers are the point.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly after chilling but the flavor actually improves.
To reheat, warm gently in a pan over medium-low heat with a small splash of water to loosen the sauce. Avoid the microwave if you can - the stovetop keeps the texture better.
Freezing isn't ideal. The beans lose their texture once frozen and thawed.
Recipe FAQs
Sitaw is called long beans or yardlong beans in English.
Sitaw is a type of long bean known for its slender pods and crisp texture, popular in Filipino cuisine.
Adobong Sitaw is believed to have originated in the Philippines, where Adobo is a national dish and sitaw (yardlong beans) are a popular vegetable.
Yes, Adobong Sitaw can be a healthy dish. Packed with nutrients from sitaw (yardlong beans) and customizable with lean protein, you can control fat and salt intake by adjusting the oil and sodium content.
Yes this basically becomes adobo green beans, and it’s delicious. Just shorten the cook time.
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Adobong Sitaw with Chorizo (Filipino String Bean Adobo)
Equipment
- 1 Wok or skillet pan
Ingredients
- 2 tablespoon olive oil or cooking oil
- 6 cloves garlic minced
- ¾ cup onion chopped
- ¼ pounds pork, sliced
- 2 links chorizos sliced
- ½ pounds sitaw
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 teaspoon sugar
- 1 teaspoon oyster sauce
- ½ cup water
- ¼ teaspoon pepper
Instructions
- In a pot or pan, heat your cooking oil over medium heat.2 tablespoon olive oil or cooking oil
- Once the oil is hot, add your sliced garlic and onions. Sauté for 3-5 minutes, or until the onions become translucent and fragrant.6 cloves garlic, ¾ cup onion
- Add pork to the pan.Cook for 5-7 minutes, stirring occasionally, until the pork is browned and releases its fat.¼ pounds pork, sliced
- Push the pork to one side of the pan. Add the chorizo slices and cook for 2-3 minutes until slightly browned.2 links chorizos
- Add the sitaw (yardlong beans) to the pan with the pork and chorizo. Stir to combine.½ pounds sitaw
- Now comes the flavorful adobo sauce! Pour in soy sauce, oyster sauce, vinegar, water, sugar, and ground black pepper. Stir well to coat all ingredients.¼ cup soy sauce, ¼ cup vinegar, 2 teaspoon sugar, ½ cup water, ¼ teaspoon pepper, 1 teaspoon oyster sauce
- Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 until the pork is tender and the sitaw are cooked through but still crisp-tender.
- Once everything is cooked through and the flavors are harmonious, turn off the heat. Serve your Adobong Sitaw hot with steamed rice for a satisfying Filipino meal!
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Notes
- Don’t overcook the sitaw, aim for crisp-tender.
- Chorizo salt levels vary, so taste before adding extra soy sauce.
- Let the vinegar simmer a few minutes to mellow the tang.
- Regular green beans work too, just reduce cook time (hello, adobo green beans).
- Best served with rice for soaking up that sauce.
