Adobo Sitaw With Pork Recipe: Smoky Soy-Glazed Pork and Celery in One Pot

This adobo sitaw with pork recipe delivers the perfect balance of smoky, tangy pork and crisp-tender string beans in one aromatic pot. 🔥 The Filipino adobo method—vinegar and soy sauce braised with garlic and onion—creates a rich, caramelized glaze that clings to each bite of tender pork, while the string beans stay vibrant and slightly crisp.

As someone who's spent years perfecting pork dishes, I can tell you this recipe captures the soul of Filipino comfort food in every spoonful.

The beauty of this dish lies in its simplicity and depth of flavor. You'll start with pork shoulder, marinated in a blend of soy sauce, vinegar, and garlic, which tenderizes the meat while building layers of umami.

The string beans (sitaw) are added later to preserve their crisp texture, creating a delightful contrast against the melt-in-your-mouth pork. This one-pot method ensures minimal cleanup while delivering maximum flavor—just like my grandmother used to make, but with a few modern shortcuts.

What you'll end up with is a dish that's as satisfying as it is versatile. The pork falls apart easily, coated in a glossy, slightly sticky glaze that's both savory and tangy, while the string beans retain their bright green color and satisfying crunch.

The aroma alone will have everyone gathering around the table, and the first bite will make them ask for seconds. This is the kind of meal that feels like a hug in a bowl—comforting, flavorful, and impossible to resist.

Serve it over steamed white rice to soak up every last drop of that delicious sauce, or pair it with crusty bread for a heartier meal. The leftovers reheat beautifully, making this an ideal dish for meal prep or feeding a crowd.

Whether you're cooking for family or treating yourself to a taste of the Philippines, this recipe is a game-changer that will quickly become a staple in your kitchen.

Ingredients for adobo sitaw with pork

Pork shoulder, string beans, and a few pantry staples transform into a smoky, tangy Filipino classic.

The pork shoulder is the heart of this dish—bone-in cuts add extra flavor, but boneless works too. Look for well-marbled meat at your local Asian market or butcher shop; the fat renders beautifully during cooking. If you can't find string beans, celery or green beans work in a pinch, but they won't have that signature crunch. The garlic and onion are non-negotiable—they build the aromatic base that makes this dish sing. I always grab a head of garlic from Trader Joe's because their bulbs are huge and perfect for mincing.

No soy sauce? Coconut aminos or even a splash of fish sauce (if you're okay with a slight umami boost) can work, but soy is traditional. Vinegar substitutes? Apple cider vinegar or white wine both add complexity, but stick to white vinegar for authenticity. The sugar balances the acidity—brown sugar adds a caramel note, but white sugar keeps it classic. If you're short on time, pre-minced garlic from the jar is fine (just rinse it first to remove excess moisture), but fresh is always better. The bay leaves? Toss them in early and remove before serving—they infuse deep flavor without overpowering.

This sauce gets better with time, so make it a day ahead if you can. The pork will fall apart even more by then, and the flavors meld beautifully. Store leftovers in the fridge for up to 5 days—they reheat like a dream. For freezing, portion into airtight containers with a splash of water to preserve moisture, and it'll keep for 3 months. I always double the recipe because it disappears fast—my family fights over the last bowl of rice soaking up the sauce.

Step-by-step instructions for smoky soy-glazed pork and celery

Here's how to create this rich, flavorful one-pot dish with tender pork and crisp-tender sitaw.

Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 2 lb pork shoulder in 2-inch chunks, working in batches if needed. Let each piece sear undisturbed for 3-4 minutes until deep golden brown on all sides. This creates a flavorful crust that builds the sauce later.

I press down gently on the pork pieces during the first minute—this prevents them from curling and ensures even contact with the pan. Don't overcrowd the pot or the temperature will drop and you'll steam instead of sear. Transfer the browned pork to a plate as you finish each batch.

In the same Dutch oven, add the thinly sliced yellow onion and cook for 3-4 minutes until softened and just beginning to color. Add the 8 cloves minced garlic cloves and lightly crushed black peppercorns, stirring constantly for 30 seconds until fragrant—you should smell that garlic releasing its sweet aroma.

Here's where it gets good: pour in the ½ cup soy sauce and ½ cup white vinegar, scraping up all those browned bits from the bottom of the pot. These bits are pure flavor—don't skip this step! Let the mixture bubble for 1-2 minutes until slightly reduced and glossy.

Return the seared pork to the pot and add the 2 whole bay leaves, 1.5 teaspoons salt, and 2 tablespoons sugar. Pour in the 1 cup water and bring to a gentle simmer. Cover partially and cook for 45-50 minutes, stirring occasionally, until the pork is fork-tender when pierced with a knife.

Real talk: the sugar might seem odd, but it balances the acidity from the vinegar and caramelizes slightly, adding depth to the sauce. If the liquid reduces too quickly, add a splash of water—just enough to keep the pork submerged. You want it tender but not falling apart.

Once the pork is tender, add the 1.5 lb trimmed string beans (sitaw) cut into 3-inch pieces. Stir gently to coat them with the sauce, then cover and simmer for another 10-12 minutes until the sitaw are crisp-tender—you want them to hold their shape but be easily pierced with a fork.

Here's the trick: don't overcook the sitaw. They should retain a pleasant crunch while still being tender. Taste the sauce and adjust seasoning if needed—you might want to add a splash more soy sauce for saltiness or a touch of vinegar for brightness. The beans will absorb some of the liquid, so keep an eye on the consistency.

Remove the dish from heat and let it rest for 5-10 minutes before serving. This resting period allows the flavors to meld and the pork to reabsorb any juices that might have pooled at the bottom. Discard the bay leaves before serving—they've done their job and can be a bit bitter if left in.

Serve the adobo sitaw piping hot, spooning the rich, smoky sauce over the tender pork and crisp-tender sitaw. Each bite delivers perfect texture contrast—juicy pork, crisp vegetables, and that beautiful balance of sweet, salty, and tangy flavors. Save any leftovers—they taste even better the next day!

Serving suggestions for this adobo sitaw with pork

Rice Pairings

Steamed jasmine rice is my go-to choice for this dish—its delicate, floral aroma complements the bold flavors beautifully. Cook 1.5 cups of rice for 4 servings using a 1:1.5 rice-to-water ratio, and steam until just tender.

The rice soaks up the rich adobo sauce perfectly, creating each bite into a flavor-packed experience. For extra authenticity, try Filipino malagkit rice, which has a slightly sticky texture that pairs wonderfully with the tender pork. 🍚

Garnish Ideas

Fresh cilantro or green onions add a bright, herby contrast to the rich pork and tangy sauce. I like to sprinkle 2 tablespoons chopped cilantro or 3 green onions (thinly sliced) over the dish right before serving.