How to cook: Adobong sitaw sa gata (yard-long beans adobo with coconut cream)

How to cook: Adobong sitaw sa gata (yard-long beans adobo with coconut cream)

By adding thick coconut cream a few minutes before cooking time is up, the dish acquires a subtly sweet taste and turns incredibly creamy.


  • 150 g. of coarsely ground fatty pork
    a bunch of sitaw (yard-long beans), cut into two-inch lengths, about 3 c. after cutting
    4 to 6 cloves of garlic, minced
    3 to 4 tbsps. of cane vinegar
    4 to 6 tbsps. of soy sauce
    1 bay leaf
    freshly ground black pepper
    1/2 c. of thick coconut cream


  1. Heat a frying pan and add the ground pork. Pour in the vinegar, add the garlic, bay leaf and pepper. Cook, stirring often, until the liquid has evaporated and the pork starts to render fat. Add the cut sitaw and and the soy sauce, and cook until tender but still a little crisp (if your sitaw is already mature, you may need to add a bit of water as it will need a longer cooking time).

    When the sitaw is done and the mixture is quite dry, pour in the coconut cream. Stir well. Cook until the coconut cream is heated through and the mixture acquires a uniform texture.

    Serve hot with rice.

Cooking time (duration): 20 minutes

Number of servings (yield): 3

Meal type: lunch

  • Joy

    Yum. I woudln’t think of using ground pork.

  • Natz SM

    Ms. Connie,

    This looks good. I am a fan of Adobong Manok sa Gata! I just have to try this out!

    • ging

      what happened with soy sauce? in which part should i put it in? thank u..

      • Connie

        @ging same time as the sitaw? :)

        Let me edit the post…

        • ging

          @Connie ah,alright! thank you..Good morning there in the Philippines.Merry Christmas and thank you for all the delicious recipes you are posting.

          • anne

            no oil needed?

          • Connie Veneracion

            The “fatty pork” will render fat.

  • Pink MagaLine

    I love adobong sitaw! It reminds me of my chilhood.