Ingredients
Lechon Kawali ingredients
1 lb. pork belly
2 1/2 tablespoons Knorr Liquid Seasoning
1 1/2 cups cooking oil
6 cups water
Shrimp Monggo ingredients
1 cup mung beans
1 bunch fresh spinach
6 to 8 ounces shrimp shell and head removed
1 Knorr Shrimp cube
1 medium tomato cubed
1 medium yellow onion sliced
3 cloves garlic crushed
4 to 5 cups water
4 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Start to prepare the lechon kawali by boiling water in a pot. Add the pork belly. Boil in medium heat for 30 to 40 minutes.
While the pork belly is being boiled, prepare the shrimp monggo by heating oil in a second cooking pot. Add shrimp. Stir-fry for 3 minutes. Remove from the pan. Set aside.
Using the remaining oil, saute garlic, onion, and tomato. Add the mung beans and pour water into the pot. Let boil. Add Knorr Shrimp cube. Stir. cover and cook in medium heat until the mung beans becomes soft. Note: add more water if needed.
Meanwhile, remove the pork belly from the first pot. Let it cool down. Coat with Knorr Liquid Seasoning. Let it stay for 10 to 20 minutes.
Check the second pot with mung beans. Once the mung beans are tender, add spinach. Cook for 3 minutes. Add the shrimp back and season with salt and ground black pepper. Transfer to a serving bowl.
Start to fry the lechon kawali by heating oil in a clean pot. Once the oil gets hot, gently lower the pork belly. Cover the pot with a splatter screen. Cook one side in medium heat until it gets golden brown and crispy. Turn it over and do the same to the other side. Remove from the pot. Let it cool down. Slice and transfer to a serving plate.
Serve the lechon kawali and shrimp monggo with rice.
Nutrition
Serving: 4g
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