Shrimp Monggo with Lechon Kawali

I think that Shrimp Monggo with Lechon Kawali makes a good pair along with a cup of rice — or maybe two cups. The shrimp monggo was very tasty and I enjoyed every bite of the  lechon kawali — it was crispylicious! This combination should be regular at my household at least once a month.

While these dishes are delicious, I also like the fact that these are easy to prepare. I used minimal ingredients and yet I still got the yummy outcome that I was expecting.

For example, I only coated the pork belly with KLS (Knorr Liquid Seasoning). There were no spices or herbs added to the water as I was boiling it. Normally, I would have an array of ingredients to help make the meat flavorful. The shrimp monggo, on the other hand, was a basic recipe. I added a piece of shrimp cube to let the taste of the shrimp stand out. It was delightful.

I am a fan of lechon sauce, as most of you know by now. However, it did not use any when I had this combination. The shrimp monggo was enough to complement the pork and vice versa.

If you are really craving for lechon sauce, try to make extra pieces of lechon kawali. You can eat it later on with liver sauce, or make lechon paksiw with it.

Try this Shrimp Monggo with Lechon Kawali Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Shrimp Monggo with Lechon Kawali

This is a recipe for Shrimp Monggo with Lechon Kawali

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

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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.
• Share and enjoy!

Nutrition Information

Serving: 4g

© copyright: Vanjo Merano

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