Lumpiang Hubad Recipe
Vegetable saute with pork topped with sweet brown peanut sauce. This is a great dish to have anytime of the day.
Servings: 4 people
Calories: 524kcal
Ingredients
- 1 lb. pork shoulder sliced into small pieces
- 1 piece Knorr Pork Cube
- 2 cups cabbage shredded
- 1 piece singkamas sliced into strips
- 1 cup Baguio beans sliced into thin pieces
- 1 piece kamote sliced into strips
- 1 piece carrot julienne
- 1/4 cup parsley chopped
- 1 piece onion sliced
- 6 cloves garlic crushed
- Patis and ground black pepper to taste
- 3 tablespoons cooking oil
Sauce:
Instructions
- 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.
Video
Watch How to Cook Lumpiang Hubad
Nutrition
Calories: 524kcal | Carbohydrates: 62g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 762mg | Potassium: 1051mg | Fiber: 11g | Sugar: 35g | Vitamin A: 7735IU | Vitamin C: 61.4mg | Calcium: 125mg | Iron: 3.8mg