Guisadong Monggo with Crispy Fried Liempo

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.