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.
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