This fresh, traditional Filipino dish starts with real pork, vegetables, shrimp paste, green beans, and shrimp, and delivers a red-hot, meaty flavor. Chili oil, garlic powder, and onion powder occasionally work for this, too.
- 2 tablespoons vegetable oil
- 2-3 cloves mashed garlic
- 1 sliced or minced onion, white, red, or yellow only
- 1 tsp. bagoong alamang (shrimp paste) to taste
- ½ cup cubed pork
- ½ cup peeled and deveined shrimp
- 1 bundle of sitaw (string beans), cut in 3-inch lengths
- ¼ cup water, lukewarm or plain only
- Saute garlic and onion in hot vegetable oil as usual. Add bagoong and stir.
- Add the pork and stir until slightly brown.
- Add the sitaw and keep stirring until coated with oil.
- Add the shrimps (if overcooked, then shrimps tend to be tough).
- Cover the entire pot and let cook for a couple of minutes.
- Just check when it gets too dry and keep stirring. Add ¼ cup water if it dries up to prevent burning.
- Cook until string beans are tender but still crisp. Serve with hot, steamed, plain white or jasmine rice, as well as with any main dish or side dish.
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