Guisadong Monggo with Crispy Fried Liempo Recipe

This Filipino favorite is given a kick of texture and flavor with the addition of crisp pork belly.

Serves 4 

Prep Time 1 hour
Cooking Time 30 minutes

3 cups dried green mung beans (monggo), washed and drained

2 tablespoons oil

3 cloves garlic, minced

1 medium-sized white onion, chopped

2 tomatoes, chopped

1/2 cup cubed pork belly (liempo)

or small shrimps, shelled with heads and tails removed

1 pc Knorr Pork Broth Cube

3 cups water

salt and pepper, to taste

For the liempo

1/4 cup vinegar

3 cloves garlic, minced

salt and pepper, to season

1/4 kilo pork belly (liempo), cut into very thin slices 

oil for deep-frying

1  Place mung beans in a pot. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat and cook until beans are tender. Strain and set aside.

 Make the liempo: Combine vinegar, garlic, salt, and pepper in a medium bowl. Add pork and marinate for 30 to 40 minutes in the refrigerator.

3  Deep-fry pork until crispy. Drain on paper towels and set aside.

4  Using another pot, heat oil and add garlic, onions, and tomatoes. Sauté until soft. Add pork or shrimps; sauté until half-cooked. Add cooked mung beans and water with Knorr Pork Broth Cube. Simmer for 5 to 10 minutes. Season with salt and pepper. Transfer to a serving bowl and top with liempo. Serve with extra pork belly on the side.

 

 

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