Lumpiang Hubad with Lechon Kawali

Prepare the lechon kawali: In a turbo broiler, cook pork belly at 250°F for 15 to 20 minutes or until the skin is crisp. Chop coarsely and set aside.

Make the lumpia filling: In a large sauté pan over medium heat, sauté garlic until fragrant. Add onions and sauté until translucent.

Add ground pork and soy sauce. Mix until thoroughly combined.

Add carrots, sweet potatoes, jicama, green beans, and bean sprouts. Continue cooking until vegetables are tender.

Season with salt and pepper. Set aside.

Make the sauce: Combine all ingredients in a saucepan. Bring to a boil then lower heat to a simmer. Cook until the mixture has thickened enough to coat the back of a spoon. Season with salt and pepper.

To assemble, place 3 tablespoons lumpia filling on a lettuce leaf. Top with lechon kawali and chopped peanuts, then drizzle with sauce. Repeat with remaining ingredients.