Wash the sitaw thoroughly and cut it into approximately 2-inch pieces. Try to keep the pieces similar in size so they cook evenly.

Prepare the pork belly by washing and cutting it into small, bite-sized pieces. Chop the garlic and onion.

Place the pork belly in a pan or wok over medium heat. Cook while stirring occasionally until the pork becomes lightly browned and some of its fat has rendered.

If there is not enough rendered fat in the pan, add a small amount of cooking oil.

Move the pork to one side of the pan to create some space. Add the chopped onion and garlic to the pan and sauté until fragrant and softened.

Mix the aromatics together with the pork and continue cooking briefly.

Pour in the soy sauce and add the brown sugar. Stir well so the pork is coated with the seasoning.

Add 1/2 cup of water, cover the pan, and allow the pork to simmer until tender. The cooking time can vary depending on the cut and quality of the pork. Add a little more water when necessary.

Once the pork is tender, pour in the vinegar. Let it come to a boil without stirring for a short time. This helps cook off the sharpness of the vinegar.

Add the prepared sitaw and mix everything together. Cook for about 5 minutes, or until the string beans are cooked but still slightly crisp.

Season with salt and ground black pepper according to your taste. Adjust the seasoning if needed.

Avoid cooking the sitaw for too long because overcooked string beans can become soft and lose their pleasant texture.

Transfer the finished Adobong Sitaw with Pork to a serving dish and serve hot. Fried garlic bits can be added on top for extra flavor if desired.