Pork Monggo with Crispy Galunggong

Ingredients for Pork Monggo with Crispy Galunggong

• 1 1/2 cups mung beans
• 1 Knorr Pork Cube
• 4 oz pork, cut into small pieces
• 1 bunch hot pepper leaves
• 4 garlic cloves, chopped
• 1 onion, chopped
• 2 tomatoes, diced
• 5 cups water, plus more as needed
• 3 tbsp cooking oil
• Fish sauce, to taste
• Ground black pepper, to taste
• 2 lb round scad (galunggong), cleaned
• 3 tbsp salt
• 1 cup cooking oil, for frying

How to cook Pork Monggo with Crispy Galunggong

1. 1.Bring 4 cups water to a boil, add mung beans, cover, and cook over low heat until soft.
2. 2.Rub galunggong, including the cavities, with salt. Heat 1 cup oil and fry until crisp; drain and set aside.
3. 3.Heat 3 tablespoons of the fish-frying oil. Sauté garlic, onion, and tomatoes until the onion softens.
4. 4.Add pork and cook until beginning to brown. Add 1 cup water, cover, and simmer for 10 minutes.
5. 5.Stir in softened mung beans and additional water as needed; cook for 5 minutes.
6. 6.Add hot pepper leaves, fish sauce, and black pepper. Serve with warm rice and crispy galunggong.