Pork And String Beans Recipe Filipino: Garlicky Stir-Fry With Crisp Tender Veggies

This Filipino stir-fry brings together tender pork and crisp string beans in a dish that’s both simple and deeply flavorful. I learned this technique from my grandmother’s handwritten notes, where she emphasized the importance of quick cooking to preserve the vegetables’ texture.

The secret lies in the garlic—plenty of it—sautéed until fragrant before adding the pork. This builds a rich base that coats every bite. A splash of soy sauce and a pinch of sugar balance the savory and sweet notes typical of Filipino home cooking.

You’ll end up with pork so tender it melts in your mouth, paired with string beans that stay crisp yet fully infused with flavor. It’s a dish that turns an ordinary weeknight into something special, just like in my grandmother’s kitchen.

Serve it over steamed rice to soak up every last drop of the garlicky sauce. Here’s how to make it.

Ingredients for Pork and String Beans Recipe Filipino

Simple ingredients create that nostalgic garlicky stir-fry with crisp-tender veggies and melt-in-your-mouth pork.

The pork is everything here. Pork shoulder gives that melt-in-your-mouth texture my grandmother swore by—Costco has great pre-cut packages if you’re short on time. For the green beans, fresh and firm is key (skip the floppy ones). Filipino or Asian markets often carry longer beans that are traditional, but regular green beans work just fine.

No oyster sauce? Hoisin or soy sauce with a pinch more sugar gets you close. Out of brown sugar? White sugar plus a splash of molasses works. The garlic can’t be skipped though—it’s the soul of this dish. And if you’re feeding a crowd, double the sauce ingredients (the pork and beans can stretch).

This tastes even better the next day as the flavors meld. Keeps in the fridge for 3-4 days, reheats beautifully. The rice? Make extra—it soaks up that garlicky sauce like a dream.

Step-by-Step Instructions for Pork and String Beans

Here’s how I make this dish with perfectly tender pork and crisp-tender veggies every time.

Step 1: Sear the Pork Shoulder Until Browned

Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. When the oil shimmers, add the 1.5 lb pork shoulder strips in a single layer, working in batches if needed to avoid crowding.

Let the pork sear undisturbed for 2-3 minutes until the edges turn golden brown. Flip and cook another 2 minutes until evenly browned. The pork won’t be fully cooked yet—that happens later. Transfer to a plate and set aside.

This browning step builds deep flavor through the Maillard reaction. Don’t rush it; you want a good crust on each piece. If the pan looks dry between batches, add a splash more oil.

Step 2: Sauté Aromatics Until Fragrant

In the same pan, add the thinly sliced white onion and sauté for 2 minutes until it starts to soften. Then add the 8 cloves minced garlic cloves and cook for 30 seconds, stirring constantly to prevent burning.

You’ll know the garlic is ready when it turns light golden and releases a rich, nutty aroma. Burnt garlic turns bitter, so keep the heat at medium and watch closely. Add the 2 pieces bay leaf and stir for another 10 seconds.

Step 3: Combine everything and Simmer

Return the pork to the pan along with any accumulated juices. Add the 1 lb green beans, 0.33 cup soy sauce, 2 tbsp oyster sauce, 1 tsp brown sugar, and 0.5 tsp ground black pepper. Stir everything together to coat evenly.

Pour in the 0.25 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and let it cook for 8-10 minutes. Stir occasionally and check that the pork is tender and the green beans are crisp-tender.

If the sauce reduces too much before the pork is done, add 2 tbsp water and continue cooking. The green beans should retain a slight bite—they’re done when they’re bright green and snap when bent.

Step 4: Finish and Serve with Steamed Rice

Once the pork is tender and the green beans are cooked to your liking, remove the bay leaves. Taste and adjust seasoning if needed. The sauce should be glossy and lightly coat the back of a spoon.

Transfer everything to a serving dish and serve immediately over 4 cups steamed rice. This dish tastes best fresh, while the pork is juicy and the green beans still have a slight crunch.

Troubleshooting Great pork and string beans recipe filipino

Pork Too Tough

If your pork turns out chewy, it likely needed more time to break down. I learned the hard way that pork shoulder requires at least 8-10 minutes of simmering after browning. For extra toughness, add ¼ cup more water and cook covered for another 5-7 minutes on low heat. 💡

Beans Too Soft

Overcooked green beans lose their signature crunch. To fix this, add them to the pan 3-4 minutes later in your next batch. If they’re already mushy, briefly bluish them in ice water to stop cooking, then reheat just before serving.

Sauce Too Thin

For a thicker sauce, uncover the pan and let it reduce for 2-3 minutes on medium heat after the pork is tender. A cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) stirred in at the end works too. I keep cornstarch in my pantry for this exact reason.

Garlic Burnt

Burnt garlic turns bitter and ruins the dish. Always cook it on medium heat and stir constantly—it only needs 30 seconds to turn fragrant. If it burns, start fresh with new oil and garlic. My grandmother always said, “Watch the garlic like it’s your firstborn.”

Sauce Too Salty

If the sauce is overly salty, add 1-2 tbsp water or a splash of rice vinegar to balance it. A pinch of brown sugar can also help counteract the saltiness. Taste as you go—Filipino cooking is all about that perfect savory-sweet harmony.

Pork Not Browned

For better browning, ensure your pan is ripping hot before adding the pork and don’t crowd the pan. Work in batches if needed—this gives each piece enough space to develop that beautiful golden crust. Trust me, it’s worth the extra few minutes. 🔥

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