Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. 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.
Pork Monggo
Pork Monggo — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Heat oil in a cooking pot.
- Saute garlic, onion, and tomato.
- Add the pork. Cook until the color of the pork turns light brown.
- Pour water into the pot. Let boil
- Mix in the pork cube. Stir.
- Add the mung beans. Cover and adjust the heat between low to medium. Continue to cook until the mung beans becomes tender. Add more water, if necessary.
- Put the malunggay leaves and spinach in the cooking pot. Stir and cook for 2 minutes.
- Incorporate ground black pepper and fish sauce. Cook for 2 to 3 minutes.
- Transfer to a serving bowl. Top with chicharon.
- Serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For stir-fried vegetables, make sure the pan or wok is very hot before adding oil.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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
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.
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