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.
2 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.