Lumpiang Hubad

Ingredients for Lumpiang Hubad

• 100 g minced pork
• 100 g shrimp, shelled and finely chopped
• 1/4 head cabbage, thinly sliced
• 100 g French beans, thinly sliced
• 1 medium sweet potato, thinly sliced
• 1/2 cup chicken stock
• 4 cloves garlic, minced
• Salt, to taste
• Oil
• 8 cloves garlic, divided: 2 minced and 6 skin-on
• 1 cup peanuts, crushed
• 1 tbsp peanut oil
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1 cup water
• 3 tsp cornstarch dissolved in 1/2 cup water
• Ground peanuts, for topping

How to cook Lumpiang Hubad

1. 1.Heat oil in a wok over medium-high heat; brown the pork, then stir-fry the 4 minced garlic cloves for 1 minute.
2. 2.Add sweet potato and cook 1 minute; add cabbage, French beans, and shrimp, then stir-fry 1 minute.
3. 3.Add chicken stock, simmer 1 minute, season with salt, then drain the filling thoroughly in a colander.
4. 4.Boil the 6 skin-on garlic cloves in water until soft; peel and mash them.
5. 5.Heat peanut oil in a saucepan; brown 2 minced garlic cloves, then add soy sauce, water, sugar, crushed peanuts, and mashed garlic.
6. 6.Boil, then stir in cornstarch slurry over low heat until thick. Plate filling, spoon over sauce, and finish with ground peanuts.