Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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 with Kangkong
Mung beans are slowly simmered until tender and creamy in a savory pork broth with sliced lechon kawali, fresh kangkong leaves, and crushed chicharon for crunch, creating a thick and hearty stew with rich, meaty flavors.
Instructions
- Soak mung beans in 3 cups water overnight. Drain water.
- Heat oil in a cooking pot. Saute onion, garlic, and tomato. Once onion and tomato softens, add lechon kawali. Cook for 1 to 2 minutes. Note: if using raw pork, saute until it turns light brown.
- Add soaked mung beans and saute for 2 minute. Pour water. Let boil.
- Add Knorr Pork Cube. Stir. Cover and boil between low to medium heat until mung beans are soft (around 30 minutes). Add water if needed. Note: if using un-soaked mung beans, the boiling time will be longer.
- Add chicharon and kangkong. Cook for 2 minutes.
- Season with patis and ground white pepper.
- Move to to a serving bowl. Serve and enjoy!
Kitchen Tools We Recommend
Cook Pork Monggo with Kangkong 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
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- For roasted vegetables, spread them in a single layer on the baking sheet for even caramelization.
- Cook vegetables in the same pan after searing meat to absorb the leftover flavors.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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.
Comments (0)
Leave a comment