Dec 25, 2011
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Pork and Beans

By: Johanna de Larazzabal-Blanco

Pork and Beans

The dish is also a snap to put together and uses just one pan - that means less to clean up afterwards and less energy spent. It's also a great way to get your family to eat their greens. Even the most veggie-averse member will be gobbling this up!

Similar recipes: "Pork and Beans", Gising-Gising, Green Beans with Sweet-Spicy Ground Pork

Serves 4 Prep Time 15 minutes Cooking Time 1 hour (including marinating time)


300 to 400 grams pork belly, cut into 1-inch chunks
1/4 cup soy sauce
juice from 5 to 6 pieces calamansi
4 cloves garlic, peeled and smashed
freshly cracked black pepper
canola oil
7 to 8 cloves garlic, peeled and chopped finely
500 grams green beans (Baguio beans),
                ends trimmed, strings removed, and cut into 1-inch pieces
steamed rice, to serve


1  Marinate pork in soy sauce, calamansi juice, smashed garlic, and lots of freshly cracked black pepper for at least 30 minutes.

Heat oil in a wok large enough to fit all the pork and beans. Fry chopped garlic until lightly toasted. 

Learn to work the wok here: How to Stir-fry

3  Drain the pork but reserve the marinade. Add the pork to the pan and let cook until the fat renders a bit, most of the liquid evaporates, and the pork's edges take on a caramelized look, around 15 minutes. Stir occasionally to avoid burning.

Add the reserved marinade and bring to a fast boil. Cook until marinade reduces slightly and thickens.

5  Add beans, toss, and cook until beans are just done, about 10 minutes.

6  Serve with steamed rice.

Variation tip: Try replacing the calamansi with a couple of tablespoons of vinegar to give this dish a slight change of flavor—it will taste more like adobo. Although the combination of Baguio beans and liempo is my favorite, you can also replace the Baguio beans with sitaw (yard-long beans) or the liempo with a less fatty cut of pork.


Photography by Patrick Martires   | Styling by Elaine P. Lim

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