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.


Ginisang Sitaw


  • 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


  1. Saute garlic and onion in hot vegetable oil as usual. Add bagoong and stir.
  2. Add the pork and stir until slightly brown.
  3. Add the sitaw and keep stirring until coated with oil.
  4. Add the shrimps (if overcooked, then shrimps tend to be tough).
  5. Cover the entire pot and let cook for a couple of minutes.
  6. Just check when it gets too dry and keep stirring. Add ¼ cup water if it dries up to prevent burning.
  7. 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.


How to Make Ginisang Sitaw

How to Make Ginisang Sitaw

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