This Filipino favorite is given a kick of texture and flavor with the addition of crisp pork belly.
Guisadong Monggo with Crispy Fried Liempo
This Filipino favorite is given a kick of texture and flavor with the addition of crisp pork belly.
Ingredients
Guisadong Monggo with Crispy Fried Liempo
- 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 Pork belly (cubed pork belly (liempo) and shrimp, shelled with heads and tails removed
- 3 cups chicken stock
- Salt to taste
- 1/4 Cup Vinegar
- 3 cloves Garlic minced
- Salt to season
- 1/4 kilo pork (use pork belly), cut into very thin slices (bacon-cut thickness)
- Oil for deep-frying
Instructions
- 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.
- Deep-fry pork until crispy. Drain on paper towels and set aside.
- 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 or stock. 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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