Munggo with lechon


Mungo with lechon

My cousine have never made mung bean stew when I come over for a bite to eat, because she knew that I used to hate it, but last time I went to visit her she hade made a pot of the stew. I read on your blog that you like munggo now, so I made some.

Wow, this was a munggo dish I never tried befor. My cousin had made this stew with Lechon left overs and it tasted heavenly, had I had this type of mung bean stew when I was younger I would have liked it a  lot more. HERE is the recipe for the mung bean stew I have been used to.

You make this stew the same way you make the traditional stew, but with roasted pig that you call lechon in the Philippines. As greens this time I have used Corchorus known as Saluyot in the Philippines. Rumor has it that this herb is one of Cleopatras anti wrinkle remedies, you can read about it HERE.

1  cup Mung beans

1 tbsp minced garlic

chilipepper flakes for heat if you want

300-500 g Lechon left overs( use what you have)

1 medium-sized tomato, chopped

1 medium-sized onion, chopped

2 tbsp fish sauce

1 liter water(for boiling) if you want this more like a soup add more water

1 pc pork/beef cube or 1 teaspoon beef stock(for flavoring)

1-2 cups chopped or pulled malunggay leaves (or spinach)

salt and pepper to taste

Wash mung beans thoroughly and strain.

Soak beans in water and stir. Remove floating particles.

Mung bean stew 1 agj

In a saucepan sauté onion, garlic and pepper flakes, add lechon and chopped tomatoes.

Pour in beans with water, add stock cube and bring to a boil. Turn the heat down to medium heat and simmer, stir occasionally until beans are tender about 30-40 minutes.

Right before serving add the saluyot leaves, do not boil the leaves, they will become very slimy.

Lechon Cebuano,Porccetta, roasted pork belly

Lecon cebuano

Lechon is probably the most popular dish in the Philippines, Filipinos love parties and get-together and roasting a whole suckling pig. It is not a proper fiesta if there is no lechon.

I can remember my dad inviting to get-togethers and sitting patiently by the roasting pit and slowly turning the pig.

Lechon has become a generic term for roasted pig and pork belly is often used for an everyday Lechon

Lechon Cebuano is know to be one of the better ones in the Philippines, There are local varieties in Cebu also and some guard their recipe, but in the end it is a matter of finding your favorite.The basic recipe for the stuffing involves mostly aromatic spices such as lemongrass, native Cebu onions, peppercorns and garlic The secret lies in the exact quantities to use and which of those ingredients are used in combination together.

Here is one recipe


1 kg pork belly slab, skin on

1 Liter of water

2 whole garlic bulbs, peeled and roughly chopped

1 thumb sixe piece of fresh ginger roughly chopped

3-4 lemongrass stalks,

100 g tamarind pulp/paste

2.3 stalk scallion

2-3 tbsp salt

2 crushed pepper

Lecon 1 agj

Combine water, one bulb of roughly chopped garlic, the ginger, one roughly chopped lemmongrass, tamarind paste and some pepper in a sauce pan and bring to a boil. When it is boiling turn down the heat and let the liquid cool.

Rub the pork with 1-2 tablespoon salt. Place the pork in a container and pour the cooled mixture into the container.

Cover the container and put it in the fridge for at least 12 hours.


Lechon 2 agj

Cut lemongrass and scallions and place them in a row on the meat side of the pork belly, top with one bulb minced garlic and some salt and pepper.


Lecon 3 agj

Roll the slab  and tie it together with butcher’s twine.

With a paring knife or fork, poke the skin of the meat. This will ensure a nice crackling. Rub a little salt on the skin.

Lechon cebuano recipe

Cover the belly roll with aluminum foil and bake it in the oven for 6 hours on 150 C

Lechon 4 agj

Remove the foil and increase the temperature to 220 C, and allow the pork’s crackling to form. This will take another 30 minutes to an hour.

When done, remove from the oven and allow to cool a bit before slicing. Enjoy!

Porkbelly roast