Chicken and Pork Adobo with Sitaw

 

Sometimes I find it hard to eat a lot of Filipino food. Most dishes are meat-heavy and I constantly find myself finding ways to add lots of vegetables to my dishes, if I can. So typically, the Filipino dishes I make are slightly non-traditional that my Mom always finds weird, lol.

One such staple that we always have is adobo...warm, comforting, vinegary, and peppery. My favorite version of adobo is the sitaw or long bean while my sister's is the traditional pork and chicken.  In order to compromise, we decided to marry the two! Is it weird? Nah...I feel like this dish just makes sense. :)

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Chicken and Pork Adobo with Sitaw (Long Beans)

(Makes 8 to 10 servings)

3 to 4 lbs of chicken, pork or combination

2 tbsp minced bottled black garlic

1/4 tsp kosher salt

1 tsp fresh ground pepper

1 large onion, sliced

1/2 cup low sodium soy sauce

1/2 cup vinegar

1/2 cup water

2 tbsp packed brown sugar 

3 to 5 whole bay leaves

2 buches green or white sitaw (long beans), end trimmed and cut to 2-inches

2 tbsp vegetable oil

Optional: 1 pkg of coconut cream powder

Season and toss meat with 1 tbsp garlic, salt, and pepper. In a large hot pan, heat oil until very hot on high. Add meat to pan and sear. Add onions and cook until just softened. 

In a bowl, mix soy sauce, vinegar, water, sugar, and remaining garlic. Add coconut powder here, if adding. Stir well. Add to pan and reduce heat to medium. Cover and let vinegar cook off, about 15 to 20 minutes. 

Once mixture boils, add sitaw to pot. Submerge in liquid and cover. Let cook, covered for 45 minutes. Uncover and reduce liquid by 1/4 or until meat is tender.