My friend Krisa posted a picture of her green beans adobo dish a week ago that just made me crave and drool for some. It made me think of the adobo long/string beans that I loved while growing up in the Philippines. I had to make it so I did last night for dinner. It was a HIT. My husband’s exact words were; “I don’t know what I just ate but that was goooood.”
Thank You, Krisa
- 2-3 pounds of green beans(cut the tops off)
- 1 pork steak, sliced in cubes
- 1 sm onion, chopped
- 3 cloves of garlic, chopped finely
- 2 sm tomatoes, sliced thinly
- 1 thumb-size ginger, peeled and chopped finely
- 2-3 bay leaves
- 1½ cup water
- ½ cup soy sauce
- ½ cup vinegar
- sprinkle of black pepper
- oil for sauteing
- Cut the beans in half or leave them long, it’s up to you. I cut mine in half.
- Heat up oil in a saute pan or wok. Cook the garlic, onions, and garlic until soft. Add the tomatoes to cook for a minute or so.
- Add the pork cubes to cook cook until tender. Cover the pan. Stir in the green beans, water, soy sauce, vinegar, black pepper and bay leaves. Cover to continue cooking until green beans have softened but still have the crunchy texture.
Transfer in a serving bowl and admire for like 5 minutes……… optional of course.
Serve with rice. Don’t forget to discard the bay leaves.
When people say you can adobo anything they weren’t kidding. Try this one too. You can even make this without pork and it will still be delicious, trust me. That was how Krisa made her dish actually but you know me and my pork. Just gotta have it. Again, Thanks Krisa!