Ginisang Monggo with Inihaw na Liempo sounds like a perfect combination; both dishes make a good pair, in my opinion. In fact, it is one of my favorite meal combo along with a cup of rice and a glass of cold water. This is a simple meal and my family loves it. I like these because both dishes are delicious and easy to prepare.
It might sound like a challenge for new cooks to prepare two dishes at the same time. Do not worry, you do not have to do it in parallel. Focus on completing one dish first, before moving to the other.
I started by marinating the pork belly in Knorr Liquid seasoning and a piece of lime. This has to sit for at least 1 hour so that the meat can absorb enough marinade. Instead of waiting, I used the time to cook the Ginisang Monggo (which only takes less than an hour to complete). Once the mung beans are completely done, I proceeded to grill the pork belly.
I know that 1 hour to marinate the meat sounds too quick, especially if it is not vacuum sealed. Well — typically, it is if you are using conventional marinade such as soy sauce. When I am using liquid seasoning as a marinade, 1 hour is all that it takes. I also use it as an all around seasoning.
Let’s talk about the ginisang monggo. This recipe is somewhat similar to our pork monggo recipe. I added small slices of pork to complete the dish and used a piece of pork cube to add more flavor to it. It is a good idea to add lots of vegetables to your ginisang monggo. I had malunggay leaves here. You can also use of alugbati, spinach, or ampalaya leaves.
Try this Ginisang Monggo with Inihaw na Liempo Recipe. Let me know what you think.
Ginisang Monggo with Inihaw na Liempo
Inihaw na Liempo Ingredients
- 1 1/2 lbs. pork belly liempo
- 1/2 cup Knorr Liquid Seasoning
- 1 piece lime or 3 pieces calamansi
- 2 tablespoons cooking oil
Ginisang Monggo Ingredients
- 1 3/4 cups mung beans soaked in 2 cups water
- 1 cup malunggay leaves
- 6 ounces pork sliced into small pieces
- 1 Knorr Pork cube
- 1 medium tomato cibed
- 1 small red onion chopped
- 3 cloves garlic crushed
- ½ teaspoon ground black pepper
- 2 cups water
- 3 tablespoons cooking oil
- Fish sauce to taste
- 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.
- Meanwhile, cook the ginisang monggo starting by heating oil in a pot. Saute garlic, onion, and tomato.
- Add pork. Cook for 3 minutes or until it turns light brown.
- Pour water into the pot. Let boil.
- 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).
- 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.
- 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.
- Transfer to a serving plate. Serve with ginisang monggo.
- Share and enjoy