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Letty's "Ginisa" Sauteed String Beans, Tomatoes and Pork Belly

This is one of those everyday dishes that my mother cooks for us. She is a great cook and I learned from her her sauteeing technique. I watched her cook a hundred times as a young girl and I remember how she makes everything taste so delicious. In this recipe, I am using exactly her technique which is really simple but full of big flavors. I hope you enjoy this dish.
Prep Time 15 minutes
Cook Time 15 minutes
Course 30-minute, Main Course, Side Dish
Cuisine Philippines
Servings 4


  • sautee pan
  • colander
  • chopping board


  • ½ lb pork belly, cut into bite size pieces
  • salt, to taste
  • 6 garlic cloves, minced
  • 1 medium onion, sliced
  • 3 tomatoes
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar or white distilled vinegar
  • 2 tbsp water
  • ½ tsp black pepper
  • 1 tsp fish sauce
  • 1 lb string beans, ends trimmed, cut into 2 inches length


  • In a saute pan, set over between medium high/medium heat, add the pork belly. (You don't need to add oil.) Cook, stirring occasionally, until brown, and fat has rendered, about 7 minutes. Transfer to a plate. Set aside.
  • Pour off some of the oil from the pan and leave about 2 tablespoon of the oil. Add the garlic, cook, stirring consistently, until fragrant, soft and light brown but not burned, about 30 seconds. Transfer to a plate.
  • Add the onion into the pan, cook, stirring occasionally, until soft, about 5 minutes.
  • Return garlic along with tomatoes to the pan. Reduce heat to medium low. Cover and cook, opening the cover occasionally to stir, until tomatoes have released their juices and become almost like a paste, about 5 minutes. Stir in soy sauce, vinegar, water, black pepper, fish sauce and salt, to taste. Then add the string beans and put cover back on. Bring the heat up to medium high and cook for 1 minute.
  • Divide among bowls. Serve with steamed rice.
Keyword pork belly, sauteed tomatoes, string beans

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