AuthorChef Chad
RatingDifficultyBeginner
TweetSaveShare
Yields4.00 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the munggo
 1 cup Munggo Beans
 15 g Ginger, thumb
 3 piece Garlic clove
 2 piece Red tomatoes
 0.5 cup chilli leaves (dahon ng sili)
 2 tbsp Vegetable Oil
 100 g Pork, Belly
 2 tbsp Fish sauce
For the Galunggong
 3 piece Galunggong Fish
 240 ml Vegetable Oil
 15 g Sea Salt
 5 g Black Pepper Crushed
For the Tropical Storm Juice
 0.5 piece Pineapple
 100.00 g Fruits, Kiwi
 30.00 g Herb, Mint
 200.00 g Ripe Mango
1

Using the Breville multi-cooker, sauté cubed pork belly until crispy. Set aside.

2

In the same pan, sauté onion, garlic, ginger and tomatoes until fragrant. Add soaked munggo beans (drained the water) and saute for two mins.

3

Add 1 cup of water and 2 tbsp fish sauce and let it simmer until it softens. Add Chilli leaves and season with salt and pepper.

4

For the Galunggong Fish: For the Galunggong Fish: Before frying make sure the fish is well cleaned and season with sea salt.

5

In a frying pan, fry the the fish on medium low heat 5 minutes on each side or until crispy.

6

For the Tropical Storm Juice: wash all the ingredients well. Remove the skin of pineapple & cut into quarter.

7

Process all the ingredients using the Breville juicer.

8

Pour into glasses and serve with munggo, galunggong and rice.

Ingredients

For the munggo
 1 cup Munggo Beans
 15 g Ginger, thumb
 3 piece Garlic clove
 2 piece Red tomatoes
 0.5 cup chilli leaves (dahon ng sili)
 2 tbsp Vegetable Oil
 100 g Pork, Belly
 2 tbsp Fish sauce
For the Galunggong
 3 piece Galunggong Fish
 240 ml Vegetable Oil
 15 g Sea Salt
 5 g Black Pepper Crushed
For the Tropical Storm Juice
 0.5 piece Pineapple
 100.00 g Fruits, Kiwi
 30.00 g Herb, Mint
 200.00 g Ripe Mango

Directions

1

Using the Breville multi-cooker, sauté cubed pork belly until crispy. Set aside.

2

In the same pan, sauté onion, garlic, ginger and tomatoes until fragrant. Add soaked munggo beans (drained the water) and saute for two mins.

3

Add 1 cup of water and 2 tbsp fish sauce and let it simmer until it softens. Add Chilli leaves and season with salt and pepper.

4

For the Galunggong Fish: For the Galunggong Fish: Before frying make sure the fish is well cleaned and season with sea salt.

5

In a frying pan, fry the the fish on medium low heat 5 minutes on each side or until crispy.

6

For the Tropical Storm Juice: wash all the ingredients well. Remove the skin of pineapple & cut into quarter.

7

Process all the ingredients using the Breville juicer.

8

Pour into glasses and serve with munggo, galunggong and rice.

Munggo with Galunggong and Tropical Storm Juice