Ginisang Monggo with Kalabasa and Fried Pork Belly

Steps

1. 1
   Prepare the pork belly by combining it in a pan with crushed garlic, ground black pepper, and Maggi Magic Sarap.
2. 2
   Add enough water to nearly submerge the pork and bring to a boil over medium heat.
3. 3
   After 10 minutes, flip the pork and continue boiling until all the water evaporates. The meat becomes tender as flavors infuse.
4. 4
   Remove the cooked pork and let it cool. In a separate bowl, mix 75% flour with 25% cornstarch.
5. 5
   Coat the cooled pork lightly with the flour-cornstarch mixture, shaking off excess. Fry one side in oil over medium heat until golden and crispy.
6. 6
   Flip the pork and fry the other side to desired crispiness. Transfer to a plate lined with paper towels to drain excess oil.
7. 7
   Make the ginisang monggo by gently sautéing garlic in oil until fragrant, being careful not to burn it.
8. 8
   Add onion and sauté until softened.
9. 9
   Add ripe tomatoes and continue cooking until both the tomatoes and onions are completely soft.
10. 10
    Add dried shrimp and mix well.
11. 11
    Add the soaked mung beans and water, bringing to a boil over high heat. Reduce to medium-low heat and simmer until the beans are very soft.
12. 12
    Peel the squash and cut into serving pieces. Add directly to the simmering monggo.
13. 13
    Return to a boil over high heat, then reduce to medium-low and simmer until the squash is tender.
14. 14
    Add moringa leaves and spinach for added nutrition and vegetables.
15. 15
    Season with ground black pepper and Maggi Magic Sarap. Stir gently to combine.
16. 16
    Optional: Add pork cracklings just before serving to maintain their crispness.
17. 17
    Make the dipping sauce by combining minced garlic, chopped onion, chopped Thai chili pepper, a pinch of sugar, ground black pepper, and salt in a bowl.
18. 18
    Stir gently, then add white vinegar and mix well. Optional: Microwave for 30-40 seconds to enhance the flavors.
19. 19
    Serve the fried pork belly with the ginisang monggo alongside the prepared dipping sauce.