Ginisang Monggo with Inihaw na Liempo sounds like a perfect combination; both dishes make a good pair, in my opinion. In fact, it is one of my favorite meal combo along with a cup of rice and a glass of cold water.
It might sound like a challenge for new cooks to prepare two dishes at the same time. Do not worry, you do not have to do it in parallel. Focus on completing one dish first, before moving to the other.
I started by marinating the pork belly in Knorr Liquid seasoning and a piece of lime. This has to sit for at least 1 hour so that the meat can absorb enough marinade. Instead of waiting, I used the time to cook the Ginisang Monggo (which only takes less than an hour to complete). Once the mung beans are completely done, I proceeded to grill the pork belly.
I know that 1 hour to marinate the meat sounds too quick, especially if it is not vacuum sealed. Well — typically, it is if you are using conventional marinade such as soy sauce. When I am using liquid seasoning as a marinade, 1 hour is all that it takes. I also use it as an all around seasoning.
Let’s talk about the ginisang monggo. This recipe is somewhat similar to our pork monggo recipe. I added small slices of pork to complete the dish and used a piece of pork cube to add more flavor to it. It is a good idea to add lots of vegetables to your ginisang monggo. I had malunggay leaves here. You can also use of alugbati, spinach, or ampalaya leaves.