Heat oil in a cooking pot. Saute onion and garlic until onion becomes soft.
Add pork. Cook until brown.
Pour 1 ½ up to 2 cups of water. Let boil.
Add Knorr Pork Cube. Stir. Cover the pot and cook between low to medium heat until the liquid evaporates and the pork tenderizes.
Add parsley, carrot, kamote, and ½ cup water. Cover the cooking pot. Cook for 2 minutes.
Put the long green beans and cabbage into the pot. Toss. Cover the pot and cook for 5 minutes.
Season with fish sauce and ground black pepper.
Add singkamas. Toss. Arrange on a serving plate. Set aside.
Prepare the sauce by combining cornstarch with 3 tablespoons water. Stir until the cornstarch dilutes. Set aside.
Pour 1 ½ cups water into a saucepan. Let boil.
Add soy sauce and garlic. Cook for 2 minutes.
Add dark brown sugar. Stir.
Pour the cornstarch diluted in water. Stir. Continue to cook while stirring until the desired consistency is achieved.
Pour the sauce over lumpiang hubad. Top with crushed peanuts.