Munggo is a Filipino comfort dish made from mung beans, seasoned with local ingredients, and served over rice. It's hearty and simple, featuring whole shrimp, malunggay leaves (or spinach), and topped with deep-fried pork belly for an elevated taste.
1: Season ½ lb of whole shrimp with salt and pepper, then sear until medium rare; remove and set aside.
2: In a pot, heat oil and add 1 diced onion, 1 minced garlic, and 2 diced roma tomatoes; sauté until soft.
3: Add 12 oz of soaked munggo beans to the pot and sear.
4: Stir in 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chicken bouillon, 3 bay leaves, 1 tsp pepper, and 1 tsp sugar.
5: Pour in 10 cups of broth or water, enough to cover the beans, and bring to a simmer until beans are soft.
6: Add back the seared shrimp and a whole bag of spinach; simmer until wilted.
7: For lechon kawali, boil ½ lb pork belly with ½ onion, 3 garlic cloves, 2 bay leaves, salt, and peppercorn for 20 minutes until soft.
8: Pat the pork belly dry, then deep fry until brown, let rest for 5 minutes, then double fry until very crunchy.
9: Slice the lechon kawali and add it on top of the munggo before serving.
