Adobong Sitaw w/ Lechon Carajay Recipe


For Lechon Carajay:
  • 500 grams pork belly
  • 4 tbsps rock salt
  • 1 pc red onion, quartered
  • 1 pc carrot, sliced
  • 1 stalk celery, chopped
  • Water as needed
  • 1.5 liter cooking oil for deep frying

For Adobong Sitaw:

  • 250 grams of ground lean pork
  • 2 bunches of sitaw (string beans), cut into two-inch slices
  • 4 to 6 cloves garlic, peeled and crushed
  • 1 onion, peeled and thinly sliced
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/4 cup of vinegar
  • 3 tbsps of soy sauce
  • 2 tbsps of cooking oil
  • 1 tbsp chopped cilantro and red pepper flakes for garnish

Cooking Instructions:

For Lechon Carajay:
  1. Boil the pork belly in water with mirepoix mixture (onion, carrots, and celery) until very tender.
  2. Prick the pork with fork, then rub with rock salt.
  3. Place pork belly on wok and pour oil to the level of the pork belly. Cover wok and cook.
  4. Turn once slowly. Then sprinkle with water to become crunchy and crispy.
For Adobong Sitaw:
  1. Pour oil, garlic, onion, ground pork, ground pepper and bay leaf in a shallow cooking pan. Add the vinegar and cook over medium-high heat until the vinegar starts to boil.
  2. Pour the soy sauce and stir well. Cover and simmer for about 10 minutes.
  3. Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the sitaw (string beans) is tender.
  4. When both the pork and the sitaw are tender, transfer them to a serving plate.
  5. Garnish with chopped cilantro and sprinkle with red pepper flakes.
  6. Serve with lechon carajay.


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