Want to cook munggo faster? In this Filipino food recipe, I'll show you simple culinary tips to save time without sacrificing flavor.
This Munggo with Tokwa't Baboy is made with tender pork belly, crispy fried tofu, fresh malunggay, and crushed chicharon for the perfect comforting meal.
Cooking Tips:
• Soak the munggo before cooking to shorten the cooking time.
• Or cook the munggo a day or two ahead and refrigerate it until you're ready to prepare the dish. (Check also the comments)
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Munggo with Tokwa't Baboy
Ingredients:
- 250g munggo (mung beans)
- Water, for boiling
For the tofu
- 1 block firm tofu, cut into cubes
- Oil, for frying
For the sauté
- 1 head garlic, minced
- 1 medium onion, chopped
- 3 tomatoes, chopped
- 300g pork belly, sliced into bite-sized pieces
- Salt and pepper, to taste
- Chicken powder, to taste
- Fish sauce, to taste
To finish
- Cooked munggo
- Water, as needed
- Fresh malunggay leaves
- Fried tofu
- Crushed chicharon
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