Munggo is a traditional Filipino comfort food made with mung beans, seared shrimp, and crispy lechon kawali. This hearty stew can be adjusted to be less soupy and more stewy, making it a warm and filling dish enjoyed by many.
1: Season about ½ lb of whole shrimp with salt and pepper, then sear until medium rare. Remove shrimp.
2: Add oil to the pot, then add Munggo beans.
3: Dice 1 onion, mince 1 garlic, and dice 2 roma tomatoes. Sear in the pot.
4: Add Munggo to the pot, searing while adding the following seasonings: 1 Tbsp soy sauce, vinegar, chicken bouillon, 3 bay leaves, 1 tsp pepper, and sugar.
5: Pour in about 10 cups of broth or water to cover the beans and let simmer until the beans become soft.
6: Add back the seared shrimp and a whole bag of spinach, simmer and stir until wilted.
7: For the lechon kawali, boil about ½ lb of pork belly with half an onion, 3 garlic cloves, 2 bay leaves, salt, and peppercorn for about 20 minutes until soft.
8: Remove from water, pat dry, then deep fry pork belly until brown. Let rest for 5 minutes, then double fry until very crunchy.
9: Slice lechon kawali and add to the Munggo stew.
