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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I love Adobo, but sometimes crave a lighter option. This Adobong Sitaw with Chorizo is perfect! It's a healthier twist on the classic dish, packed with crisp long beans (sitaw) and savory chorizo.
When I'm in the mood for more veggie-packed meals, I also turn to Ginisang Toge, Ginisang Okra, Pinakbet or Stir Fried Green Beans—quick, flavorful, and satisfying alternatives!
Looking for the perfect sides to complement your Adobong Sitaw with Chorizo? Check out my list of recommended sides for adobo that perfectly balance this dish's savory and crisp flavors.
Jump to:
- What is Sitaw
- Why You’ll Love This Adobong Sitaw
- Ingredients You'll Need
- How to Cook Adobong Sitaw with Chorizo
- Other Meat Options
- Tips for the best texture
- Other Recipes With Sitaw
- Storage & Reheating
- Recipe FAQs
- More Veggie Sides You Might Like
- More Quick Dinner Recipes
- Did you try this recipe?
- Adobong Sitaw with Chorizo (Filipino String Bean Adobo)
What is Sitaw
Sitaw are also known as Filipino string beans or yard-long beans. They’re longer and sturdier than regular green beans, with a mild flavor and a crisp bite that holds up beautifully in saucy dishes like adobong sitaw.
No sitaw near you? Regular green beans work—just cook them a little less so they stay snappy.
Why You’ll Love This Adobong Sitaw
- Fast, one-pan, weeknight-friendly
- Veggie-forward but still satisfying
- Chorizo adds big flavor with zero extra work
- Saucy enough for rice
- Easy to swap proteins depending on what you’ve got
Ingredients You'll Need
- Sitaw (string beans / yard-long beans): Select vibrant green beans with no bruises.
- Garlic and Onion: Essential aromatics for rich flavor.
- Pork and Chinese Chorizos/ Chorizo de Macau: Savory and spicy meat combination.
- Soy sauce + vinegar: classic adobo backbone
- Oyster sauce + sugar: rounds out the sauce
- Water + pepper: for simmering
See recipe card for quantities.
Quick swaps & add-ins
- No pork? Go all-chorizo or use chicken.
- No sitaw? Use green beans (reduce cook time).
- Want it spicier? Add chili flakes or fresh sliced chili.
How to Cook Adobong Sitaw with Chorizo
- Sauté the garlic and onion until fragrant and translucent.
- Add the pork and cook until it is browned and fully cooked.
- Push the pork to the side of the pan and add the chorizo, cooking until it releases its oils and becomes slightly crispy.
- Add the sitaw and all the rest of the ingredients and cook until the beans are tender but still crisp.
Other Meat Options
- Chicken (thighs soak up sauce beautifully)
- Shrimp (add at the end—quick cook!)
- Ground pork or beef (budget-friendly and fast)
- Tofu (great for plant-based)
Tips for the best texture
- Don’t overcook the sitaw. The goal is crisp-tender, not floppy.
- Taste before adding more soy sauce. Chorizo can be salty.
- Let the vinegar simmer. A few minutes of simmering mellows the sharpness.
Other Recipes With Sitaw
- Ginataang Sitaw: Coconut milk adds a creamy and rich element to this dish. Ginataang Sitaw pairs sitaw with kalabasa (kabocha squash) and shrimp or try it with curry.
- Pinakbet: This hearty vegetable stew from the Ilocos region features sitaw alongside other regional vegetables like pechay (bok choy), okra, eggplant, and malunggay (moringa leaves). You can add protein like pork belly or bagoong (shrimp paste) for an extra savory punch.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove with a splash of water
- Beans will soften a bit after chilling (still tasty, just less crisp)
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.
More Veggie Sides You Might Like
More Quick Dinner Recipes
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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.
Thank you for your feedback 😊