Pork With String Beans Recipe Panlasang Pinoy: Filipino Garlic Soy Stir-Fry

This Filipino stir-fry brings my grandmother’s simple yet flavor-packed cooking to life. She never measured, but I’ve decoded her method into a recipe anyone can follow.

Tender pork slices and crisp string beans come together with garlic and soy sauce for a dish that’s both hearty and quick. The key is high heat and constant motion to lock in flavor.

The result is a savory, slightly sweet creation with that signature Filipino balance. It’s weeknight cooking at its best—no-fuss but deeply satisfying.

Serve it with steamed rice to soak up every last drop of the garlicky sauce. This is home cooking as it should be.

Ingredients for Pork with String Beans Recipe Panlasang Pinoy

Simple ingredients deliver that signature Filipino flavor balance in every bite.

The pork is everything here. Pork shoulder gives you that melt-in-your-mouth texture—avoid lean cuts like tenderloin. Most Asian markets carry pre-sliced pork for stir-fry, or ask your butcher to thinly slice 1.5 lb for you. The green beans should be fresh and crisp; Trader Joe’s has great string beans if your local market falls short. Look for beans that snap when bent.

No calamansi? Lime or lemon juice works in a pinch (use slightly less). Vegetarian? Swap oyster sauce for mushroom sauce. Short on soy sauce? Tamari or coconut aminos are solid substitutes. The cornstarch step might seem fussy, but it’s what gives the pork that silky texture—don’t skip it. For extra richness, add a splash of Sesame oil at the end.

This tastes even better the next day once flavors meld. Stores in the fridge for 3-4 days—reheat gently to keep the pork tender. Freezes well for up to 3 months if you double the batch. Always serve with steamed rice to catch that garlicky sauce.

Step-by-Step Instructions for Pork With String Beans

Master this traditional Filipino stir-fry with precise timing and proper technique.

Step 1: Velvet the Pork Shoulder

Slice the 1.5 lb Pork Shoulder thinly against the grain into ¼-inch strips. Place in a bowl and toss with 1 tbsp Cornstarch and 0.5 tsp Ground Black Pepper until evenly coated. This velveting step ensures the pork stays tender and absorbs the sauce better.

Let the pork marinate for 10 minutes while you prepare the remaining ingredients. The cornstarch will create a light coating that helps the pork retain moisture during cooking and gives it that signature velvety texture that defines this dish.

Step 2: Stir-Fry the Pork and Aromatics

Heat 2 tbsp Vegetable Oil in a large wok or skillet over medium-high heat until shimmering. Add the velveted pork in a single layer, working in batches if necessary to avoid crowding. Cook for 3-4 minutes until the pork turns light golden brown and is cooked through.

Push the pork to one side and add the remaining 1 tbsp Vegetable Oil to the pan. Add 6 cloves Garlic Cloves and 2 pieces Bay Leaves, stirring constantly for 30 seconds until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic as it will turn bitter.

Step 3: Add Vegetables and Sauce

Increase heat to high and add the 1 lb Green Beans. Stir-fry for 2-3 minutes until the beans turn bright green and begin to blister in spots. The beans should remain crisp-tender, not mushy.

In a small bowl, whisk together 0.5 cup Soy Sauce, 2 tbsp Oyster Sauce, 2 tbsp Calamansi Juice, 1 tbsp Brown Sugar, and 0.25 cup Water. Pour this sauce mixture over the pork and green beans. Stir well to coat everything evenly.

Step 4: Simmer and Finish

Reduce heat to medium and let the mixture simmer for 3-4 minutes until the sauce thickens slightly and coats the pork and green beans. The sauce should be glossy and cling to the ingredients, not watery.

Taste and adjust seasoning if needed, though the soy and oyster sauces typically provide enough saltiness. Remove the 2 pieces Bay Leaves before serving. The pork should be fully cooked and the green beans should still have a slight crispness for the perfect texture contrast.

Dietary Considerations for This pork with string beans recipe panlasang pinoy

Gluten-Free Adaptations

To make this dish gluten-free, swap the soy sauce for tamari or coconut aminos. Both maintain the salty-savory depth without gluten. I’ve tested San-J Tamari with great results—it’s widely available at most grocery stores. 💡

Lower-Sodium Options

Cut the sodium by using low-sodium soy sauce and reducing the amount to ⅓ cup. Boost flavor with extra garlic and a pinch of white pepper. The oyster sauce adds umami, so don’t skip it unless necessary.

Vegetarian Version

Replace pork with extra-firm tofu (pressed and cubed) or shiitake mushrooms. Use mushroom sauce instead of oyster sauce for depth. The cornstarch velveting step works the same way—just toss tofu or mushrooms before stir-frying. 🌱

Keto-Friendly Tweaks

This dish is naturally low-carb if you skip the brown sugar. A sugar-free sweetener like erythritol works in a 1:1 ratio. The pork and green beans are already keto-approved, so focus on keeping the sauce sugar-free.

Allergy Considerations

For nut allergies, ensure your oyster sauce is free from cross-contamination. For shellfish allergies, swap it for a fish sauce or soy-based alternative. Always check labels—some brands process their sauces in shared facilities.

Meal Prep Friendly

This reheats beautifully, making it perfect for meal prep. Store in airtight containers for up to 4 days in the fridge. The flavors deepen overnight, just like my grandmother’s leftovers always tasted better the next day.

Frequently Asked Questions