Ginisang Monggo with Inihaw na Liempo sounds like the perfect match; Both dishes make a good pair, in my opinion. In fact, this is one of my favorite food combinations along with a cup of rice and a glass of cold water.


For novice cooks, it can seem like a daunting task to cook two dishes at the same time. Don’t worry, you don’t have to do it in parallel. Focus on finishing one dish first before moving on to the next.

I started by marinating the pork belly in Knorr Liquid and a lime wedge. This should sit for at least 1 hour so that the meat can absorb enough of the marinade. Instead of waiting, I used the time to make ginisang mongo (which takes less than an hour to cook). When the mung beans are fully cooked, I proceed to fry the pork belly.


I know 1 hour of marinating meat sounds too fast, especially if it’s not vacuum sealed. Well, usually if you’re using a regular marinade like soy sauce. When I use liquid seasoning as a marinade, 1 hour is all it takes. I also use it as an all purpose seasoning.

Let’s talk about ginisang mongo. This recipe is somewhat similar to our pork mongo recipe. I added small pieces of pork to complete the dish and used a piece of pork to add more flavor to it. It is recommended to add a lot of vegetables to ginisang mongo. I had malungay leaves. You can also use alugbati, spinach or ampalaya leaves.

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