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Ginisang Monggo with Inihaw na Liempo

This is a recipe for Ginisang Monggo with Inihaw na Liempo

Difficulty Expert
Time 70 min
Servings 6
Ingredients 15
Steps 9
Ginisang Monggo with Inihaw na Liempo
Filipino Updated 6/21/2017

Ingredients

Measured from the catalog payload.

  • 1 1/2 lbs pork belly
  • 1/2 cup knorr liquid seasoning
  • 1 piece lime
  • 2 tablespoons cooking oil
  • 1 3/4 cups mung bean soaked in 2 cups water
  • 1 cup malunggay leaf
  • 6 ounces pork sliced into small pieces
  • 1 knorr pork cube
  • 1 tomato
  • 1 red onion chopped
  • 3 cloves garlic crushed
  • 1/2 teaspoon ground black pepper
  • 2 cups water
  • 3 tablespoons cooking oil
  • fish sauce

Instructions

9 cooking steps

  1. Prepare the Inihaw na Liempo by placing the pork belly in a large bowl. Pour the Knorr Liquid Seasoning into the bowl and squeeze out the juice from the lime or calamansi (lemon can also be used). Mix well. Let it marinate for at least 1 hour.
  2. Meanwhile, cook the ginisang monggo starting by heating oil in a pot. Saute garlic, onion, and tomato.
  3. Add pork. Cook for 3 minutes or until it turns light brown.
  4. Pour water into the pot. Let boil.
  5. Add the pork cube. Stir. Cover and cook in medium heat until the mung beans completely absorb the water and become soft (this should take around 30 to 40 minutes).
  6. Add the malunggay leaves and then season with ground black pepper and fish sauce. Cook for 5 minutes more. Turn the heat to off and transfer to a serving bowl. Set aside.
  7. Start to grill the liempo (pork belly) for 3 minutes per side while basting it with a mixture of Knorr liquid seasoning, juice from a piece of lime, and 2 tablespoons cooking oil on every turn. Continue to grill until the liempo until completely done.
  8. Transfer to a serving plate. Serve with ginisang monggo.
  9. Share and enjoy

Catalog details

Useful for browsing and sync.

Pork and Vegetables, Pork No tags Public recipe Revision 1