this dish was a revelation. but not in a way i expected. i realized that i was already cooking this dish for the longest time and only now did i find out that it had a special name.
my mom used to stir-fry sitaw for us. with or with-out meat we loved it because it had all the rich flavors of the spices it was cooked with. actually the taste of soy sauce blending with the spice-infused-oil, was already ulam to us kids. dribble a bit of this 'liquid gold' on steamy, hot rice and we were sure to ask for seconds and even third helpings.
to make my version more substantial i added big pieces of meat which were marinated adobo-style. and voila, i unwittingly cooked adobo de campesino.
According to Yummy Magazine:
Ingredients:
- 8 cloves garlic
- 3 tablespoons annatto oil
- 700 grams pork belly (liempo) or leg (pigue), cut into 1/2-inch cubes
- 3 tablespoons vinegar
- 1/4 teaspoon pepper
- 2 tablespoons fish sauce (patis)
- 1/2 teaspoon salt
- 1 cup yard-long beans (sitaw), sliced into 1-inch lengths
- Saute garlic in annatto oil. Add pork and stir-fry until brown.
- Add vinegar and simmer; don't stir until vinegar boils and releases its acidic odor. Add pepper, fish sauce, and salt and continue simmering over low heat until pork is tender.
- Before serving, ladle out the pork into a serving dish. Toss beans in the pan and cook until tender. Add beans to the pork and serve together on a platter.
My version:
Ingredients:
- garlic, chopped
- shallots, sliced
- tomatoes, seeded and quartered
- canola oil
- pork belly (liempo) cut into 1/2-inch cubes [rubbed down with smashed garlic, salt, pepper, spanish paprika, soy-sauce, and vinegar the night before]
- soy sauce
- sitaw, cut into 1-inch lengths
- Saute garlic and onion in oil. Add pork and stir-fry until brown. add tomatoes
- Add soy-sauce and simmer;add sitaw and cook until tender.
- serve with steaming-hot rice.
i prefer my version though because i love onions and tomatoes.
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