AuthorChef Chad
RatingDifficultyBeginner
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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 Spice, Black Pepper Crushed
1

Using the Breville Muticooker 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:

Before frying make sure the fish is well cleaned and season with sea salt. In a frying pan fry the the fish on medium low heat 5 mins on each side or until crispy.

Once cooked serve with munggo and asteamed rice.

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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 Spice, Black Pepper Crushed

Directions

1

Using the Breville Muticooker 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:

Before frying make sure the fish is well cleaned and season with sea salt. In a frying pan fry the the fish on medium low heat 5 mins on each side or until crispy.

Once cooked serve with munggo and asteamed rice.

Munggo with Galunggong
IngredientsDirections