Crispy Pork Belly with Monggo

Updated at: Thu, 17 Aug 2023 00:08:52 GMT

Step 1

Cut the pork belly and onions. Place both in a pot along with the garlic bay leaves, salt, and peppercorns. Add enough water to just cover the pork belly. Simmer for 40 minutes. Skim off any impurities along the way.

Step 2

Take the pork belly out of the broth. Place on a wire rack to cool. Strain the broth. Let the belly and broth cool to room temperature before placing in the refrigerator to use for the next day.

Step 3

Wash the mung beans then place in a large pot. Skim the fat off the top of the broth and set aside. Add the broth. Then add enough water where the total liquid should equal 6-6 1/2 cups. Bring to a simmer and cook until soft. Roughly 1 hour. Alternatively, you can soak the mung beans in the liquid overnight in the refrigerator to soften the beans.

Step 4

While the beans are cooking, prep the garlic onions and tomatoes. In a separate pot, melt the pork fat, then add the garlic. Once it is slightly toasted add the onions and sautee for 2 minutes. Next, add the bagoong and sautee for 2 minutes. Add the tomatoes and sautee for another 2 minutes. Add the soften mung beans and enough water to to just cover the beans. Bring to a simmer and reduce the liquid to your desired consistency. Some may want to add more water. Once it has reached the consistency you like, turn off the heat and add the spinach. Stir it in until it has wilted. Adjust seasoning with salt or fish sauce.

Step 5

Fry the pork belly at a low temperature, around 275* F until golden brown. Bring the oil temperature up to 375*F and fry the pork belly again until crispy. Around 3-5 minutes.

Step 6

Portion the pork belly and serve with warm monggo.

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