Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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
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. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. 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 with Fried Galunggong
Fresh mung beans, knorr pork cube, pork and hot pepper leaves cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Start to tenderize the mung beans by boiling 4 cups of water in a cooking pot. Add the mung beans. Cover and cook in low heat setting until it softens.
- Meanwhile, prepare the fish by rubbing salt all over it, including the cavity. Heat 1 cups of cooking oil in a pan. Fry the fish until it gets crispy. Set aside.
- Cook the pork monggo by heating 3 tablespoons of cooking oil that you used to fry the fish. Saute garlic, onion, and tomato.
- Once the onion softens, add the pork. Cook it until it starts to brown. Pour 1 cup water. Let it boil. Cover and continue cooking for 10 minutes.
- Add the softened mung beans and more water as needed. Stir and cook for 5 minutes.
- Add hot pepper leaves and season with fish sauce and ground black pepper.
- Transfer to to a serving bowl. Serve with warm rice and fried galunggong.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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
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
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
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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