Filipino Pork Monggo with Crispy Lechon Kawali and Pechay

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Soak the mung beans in water overnight to soften them.
   ▶ ≈0:45
2. 2
   Prepare the pork: boil the pork belly with bay leaf and black pepper in water until tender.
   ▶ ≈0:59
3. 3
   Prepare the lechon kawali: pat the boiled pork belly dry with paper towels, wrap the edges with aluminum foil, and generously salt the surface to dehydrate. Leave for about an hour. If possible, sun-dry the skin for several hours, or alternatively air fry at 250°F for 30 minutes.
   ▶ ≈1:38
4. 4
   Remove the aluminum foil and scrape off the salt, leaving just a little for flavor.
   ▶ ≈3:02
5. 5
   Return the pork belly to the air fryer, set to 450°F, and air fry for 40–50 minutes until the skin is crispy.
   ▶ ≈3:17
6. 6
   Cook the monggo: sauté pressed garlic until golden, add diced onion and soften for about a minute, then add diced tomato and cook until soft.
   ▶ ≈3:49
7. 7
   Add diced pieces of cooked pork belly and sauté until light brown.
   ▶ ≈4:35
8. 8
   Pour in soy sauce for seasoning. Add the softened pork skin cracklings to the mixture.
   ▶ ≈5:10
9. 9
   Add oyster sauce and stir-fry, then deglaze with the reserved pork broth from cooking the meat earlier.
   ▶ ≈5:55
10. 10
    Add the pre-soaked mung beans and simmer until they and the pork are tender (should not take long since beans are already soaked).
    ▶ ≈6:33
11. 11
    Stir everything together and continue cooking over low heat with a lid to retain moisture.
    ▶ ≈7:11
12. 12
    Check the lechon kawali for crispness by testing with a fork; the skin should progress from light brown to golden. Slice into serving pieces once crispy.
    ▶ ≈7:29
13. 13
    Season the monggo with fish sauce and black pepper to taste.
    ▶ ≈8:05
14. 14
    Wash the bok choy thoroughly, trim the ends, and add to the monggo pot. Cover and cook for about 1 minute, then continue for 2–3 more minutes until tender but still slightly crisp. Avoid overcooking.
    ▶ ≈8:35
15. 15
    Serve the monggo with the crispy lechon kawali on top or sliced separately as a side.
    ▶ ≈9:11