Shrimp Monggo with Lechon Kawali

Ingredients

• 454 g (1 lb)pork belly
• 37.5 ml (2½ tablespoons)Knorr Liquid Seasoning
• 355 ml (1½ cups)cooking oil
• 1.4 litres (6 cups)water
• 190 g (1 cup)mung beans
• 1 bunchfresh spinach
• 170–227 g (6–8 oz)shrimp, shells and heads removed
• 1 cubeKnorr Shrimp cube
• 1 mediumtomato, cubed
• 1 mediumyellow onion, sliced
• 3 clovesgarlic, crushed
• 950 ml–1.2 litres (4–5 cups)water
• 60 ml (4 tablespoons)cooking oil
• to tastesalt and ground black pepper

Instructions

1. 1

   Boil the pork

   Bring water to a boil in a pot, add the pork belly and boil over medium heat for 30–40 minutes.

2. 2

   Fry the shrimp

   While the pork cooks, heat oil in a second pot. Add the shrimp and stir-fry for 3 minutes, then take it out and set it aside.

3. 3

   Cook the monggo

   Use the remaining oil to sauté the garlic, onion and tomato. Add the mung beans and water, then bring to a boil. Stir in the Knorr Shrimp cube, cover and cook over medium heat until the beans are soft, adding more water if needed.

4. 4

   Season the pork

   Take the pork belly out of the first pot and leave it to cool. Coat it with Knorr Liquid Seasoning and leave it for 10–20 minutes.

5. 5

   Finish the stew

   When the mung beans are tender, add the spinach and cook for 3 minutes. Return the shrimp to the pot, season with salt and ground black pepper, then transfer the stew to a serving bowl.

6. 6

   Fry the pork

   Heat oil in a clean pot. When it is hot, carefully lower in the pork belly and cover the pot with a splatter screen. Cook over medium heat until one side is golden and crisp, then turn it over and cook the other side the same way. Remove the pork, let it cool, slice it and arrange it on a serving plate.

7. 7

   Serve the meal

   Serve the lechon kawali and shrimp monggo with rice.

8. 8

   Share and enjoy

   Serve and enjoy the meal.

What is shrimp monggo?

Monggo is a Filipino mung bean stew, often cooked with aromatics and leafy greens. This version adds shrimp and serves the stew with lechon kawali, crisp fried pork belly.

The combination works because the beans become tender and comforting while the shrimp, spinach and crunchy pork bring distinct flavours and textures to the same meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 40g protein, 39g carbs, 75g fat.

The mung beans and rice provide most of the carbohydrates, while the pork belly and frying oil contribute much of the fat and energy. Shrimp, pork and mung beans all provide protein. Serve a moderate portion of pork with a generous scoop of stew and rice, and add extra spinach or other vegetables if you like.

Building flavour in the stew

Aromatics: sauté the garlic, onion and tomato in the remaining shrimp-frying oil to start the stew with a savoury base.

Shrimp cube: stir it into the boiling liquid so it dissolves before the beans finish cooking. Add water if the pot needs it as the beans soften.

Getting tender mung beans

Steady simmer: cook the beans covered over medium heat, checking their tenderness rather than relying only on the clock. They should be soft before you add the spinach.

Spinach timing: add the greens near the end and cook for 3 minutes, as directed. This lets them soften without keeping them in the pot for the full bean-cooking time.

Making crisp lechon kawali

Boiling first: simmer the pork belly for 30–40 minutes, then let it cool before seasoning. The recipe gives it 10–20 minutes to take on the Liquid Seasoning.

Frying: lower the pork carefully into hot oil and use a splatter screen. Turn it once the first side is golden and crisp, then let it cool before slicing.

Keeping the shrimp tender

Quick first fry: stir-fry the shrimp for 3 minutes, remove it from the pot and set it aside while the beans cook.

Finish gently: return the shrimp only after the spinach has cooked. This avoids leaving it in the stew throughout the longer bean-cooking stage.

Serving with rice

Serve the stew in a bowl and place the sliced lechon kawali on a separate plate, as in the recipe. Keeping them apart helps the fried pork stay crisp.

Rice makes this a filling meal and works well with the soft beans and savoury broth. Add the pork to each plate just before eating.

Recipe notes & tips

• Keep the shrimp aside while the beans cook so it does not spend too long in the stew.
• Check the beans for tenderness before adding the spinach.
• Add water to the mung beans if the pot becomes too thick before they soften.
• Use a splatter screen when frying the pork belly.
• Let the fried pork cool before slicing it.
• Serve the pork separately from the stew to help it remain crisp.

Variations

• Add chilli: include sliced fresh chilli with the garlic for a hotter stew.
• Use another leafy green: swap the spinach for a similar tender green.
• Adjust the shrimp: use any amount within the listed 170–227 g range.
• Add more tomato: use extra tomato for a more pronounced tomato flavour.
• Serve separately: plate the stew and pork apart to preserve the pork's crispness.

Common mistakes to avoid

• Adding shrimp too early: it can overcook while the beans soften; return it to the pot near the end.
• Stopping before the beans are tender: continue cooking over medium heat and add water if needed.
• Adding spinach too soon: wait until the beans are tender, then cook the greens for 3 minutes.
• Frying pork without a splatter screen: cover the pot with a screen and lower the pork carefully.
• Slicing the pork straight from the oil: let it cool first so it is easier to handle.

How to store

Refrigerate leftover stew and pork separately in covered containers and eat within 3 days. Reheat the stew in a saucepan until hot, and warm the pork in an oven or air fryer to help restore its crispness.

Frequently asked questions