Pro Tips
**Chef's Tips & Troubleshooting:**
- Salt the skin generously before frying — it draws out moisture and creates a crackling crust.
- A second fry at higher heat gives an extra layer of crunch.
- Score the skin in a crosshatch pattern (without cutting into the meat) for maximum crispiness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Monggo with Chicharon
Monggo — mung bean stew with pork, spinach or ampalaya leaves, and a splash of patis. A Filipino Friday tradition.
Instructions
- Soak mung beans for 2 hours, then boil in 6 cups water until soft, about 40 minutes.
- Sauté garlic, onion until they soften and smell nice.
- Fold in squash, fish sauce, and pour over cooked monggo.
- Simmer 10 more minutes. Top with chicharon and kangkong before serving.
Kitchen Tools We Recommend
Cook Monggo with Chicharon the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Salt the skin generously before frying — it draws out moisture and creates a crackling crust.
- A second fry at higher heat gives an extra layer of crunch.
- Score the skin in a crosshatch pattern (without cutting into the meat) for maximum crispiness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment