Lumpiang Hubad with Lechon Kawali

Vegetable lumpia served with crispy pork, peanuts, and sauce - this one's sure to be a new family fave!

Vegetable lumpia served with crispy pork, chopped peanuts, and sauce—this one’s definitely in the running as the new family favorite!

Lumpiang Hubad with Lechon Kawali

Mira Angeles
Vegetable lumpia served with crispy pork, peanuts, and sauce - this one's sure to be a new family fave!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Appetizers
Cuisine Asian, Filipino
Servings 8

Ingredients
  

Lumpiang Hubad with Lechon Kawali

  • 1/2 kilo pork (use pork belly), sliced into 1/2-inch-thick pieces and boiled until tender
  • 4 cloves Garlic chopped
  • 1 medium-sized onion chopped
  • 1/2 kilo pork use ground pork
  • 2 tablespoons Soy Sauce
  • 1 medium-sized carrot julienned
  • 3 medium-sized orange sweet potatoes peeled and julienned
  • 1 medium-sized jicama (singkamas) peeled and julienned
  • 1/4 kilo long beans (sitaw) thinly sliced
  • 1/4 kilo bean sprouts (togue)
  • Salt

Instructions
 

  • 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.
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