Mark’s love for sautéed dishes led him to create a unique twist to his Ginisang Sitaw recipe. He added a bit of spice to it to give it an extra kick, making it stand out from the usual sautéed dishes. He also likes to experiment with adding pork or beef skin to add a layer of flavor to the dish.
One of the best things about sautéed dishes is their versatility. Mark’s Ginisang Sitaw can be paired with a wide range of other dishes, from fried fish to grilled chicken. It’s also a great option for those who want to incorporate more vegetables into their diet, as green beans are a rich source of vitamins and minerals.
Mark’s cooking philosophy revolves around simplicity and making the most of what he has on hand. His Ginisang Sitaw is a perfect example of this, with just a few ingredients but a whole lot of flavor. Sautéing vegetables is also a great way to bring out their natural flavors, and Mark’s Ginisang Sitaw is a testament to how delicious simple and healthy cooking can be.
Ingredients: 3-4 servings
2 cups of green beans or string beans, cut in 1/2 inch lengths
1/2 lb. pig skin, cut in small cubes
3 cloves of minced & chopped
1/2 medium onion, sliced
1 large tomato, thinly sliced
1 tsp oyster sauce
1/2 tsp crushed black peppers
2-3 Filipino chili peppers (siling labuyo)
1 chicken bouillon
1/2 cup water
Important Note: Before proceeding to create this recipe, please be warned that Mark’s choice to use pig skin for his meat ingredient is his alone. If you think it’s not healthy for you, it is up to you to decide whether you will use the same ingredient as he does. Otherwise, a healthier meat option with less fat is always a great substitute.
Cooking Procedure:
- On a wok or deep pan, boil pig skin in cubes until they are browned and water is mostly drained. Set them aside.
- Using the same pan, heat up the oil produced by the pig skin to use for sautéing garlic and onions, over medium-high heat.
- You have a choice not to use the fatty pig skin oil, and if so, clean up the pan to remove the fatty oil and use a standard cooking oil.
- Follow garlic and onions with sliced tomatoes, press them down with a flat spoon until tomato slices are smashed, producing the sweet tomato sauce. Bring the browned pork skin bac to the mix, stir to combine.
- Apply soy sauce, stir to combine, then add the chicken bouillon, followed by water. Mix thoroughly then bring it to a boil for 5 minutes.
- Drop the sliced string beans onto the mix, stir thoroughly to combine. Apply crushed black peppers and chopped Filipino chili peppers, continue to stir. Adjust heat to low.
- Close the pan with a lid and let Ginisang Sitaw or Stir fried green beans simmer for 3 minutes until green beans or string beans are slightly soft and crispy to taste. Add more oyster sauce if necessary.
- Remove from heat immediately, then serve this Ginisang Sitaw or stir-fried green beans with steamed rice and other meat or fish side dishes.
Tip: Add sliced chayote squash to the stir fried mix. Instead of using pig skin cubes, apply less fatty meat. Do not overcook green beans for better taste and nutritional value preservation.