TGIF!

Roasted Pork Belly with Mung Bean Coulis and Roasted Squash

So, why is it called "Monggo Day" every Friday? I did a little research (*cough* google *cough*) and found out that Ginisang Monggo was usually served during "Meatless Fridays" during the Lenten season. Nowadays, the modern Monggo can be cooked with pork or even fish. 

Here's a nice twist to that Friday tradition.You will never look at Ginisang Monggo the same way again.


Roast Pork Belly with Mung Bean Coulis and Roasted Squash

I'll divide the dish in two preparations.

For the roasted pork belly and squash:

300 g. pork belly
250 g. squash
2 cups boiling water
olive oil
salt and pepper


Preheat the oven to 240 deg C. Score the pork belly's skin with a very sharp knife. Add the boiling water ensuring the scored skin is covered. Drain and pat dry. Drizzle with olive oil and salt. Place the belly on a rack with a baking tray underneath and cook for 15 minutes. 

Cut the squash in cubes. Season with oil, salt and pepper. Drop the temp of the oven to 180 deg C and place the squash on the rack. Cook for 45 minutes.

For the mung bean coulis:

1 cup monggo beans (mung beans)
1/2 cup malunggay leaves
2 cloves garlic (chopped)
1 onion (thinly sliced)
1 tomato (chopped)
8 cups water
3 tbsp cooking oil
salt and pepper

Friday buddy

Rinse beans and boil in 8 cups of water until tender. Remove beans and set aside. In the same casserole, saute garlic and onion until brown. Add the beans and the malunggay leaves. Cover and simmer for about 5 minutes. Add salt and pepper according to taste and let cool. Blend the bean mixture and strain. 

Serve with the roasted pork belly and squash.