Pork Adobe with Ginisang Munggo and steamed rice

THURSDAY
Pork Adobo
INGREDIENTS:
•2 lbs pork, cubed
•1/3 cup vinegar
•2 tablespoons soy sauce
•3 cloves garlic, crushed
•5 peppercorns
•1 bay leaf
•1 tablespoon sugar
•2 teaspoon cornstarch
•salt and pepper for seasoning
DIRECTIONS:

1.Season pork with some salt and pepper and place in the slow cooker or crockpot.
2.Combine vinegar through cornstarch. 3.Pour and rub over pork. Marinate overnight.4.Cook on low for 8 to 10 hours or on high for 4 to 5 hours.5.Serve Pork Adobo with steamed rice.

GINISANG MUNGGO
■1 cup munggo, washed (mung beans)
■1/4 kilo pork belly, cut into small pieces
■5 cups water
■1 head garlic, minced
■1 small onion, minced
■4 pieces tomatoes, sliced
■1 cup malunggay leaves
■1 Knorr pork cube
■1/2 teaspoon black pepper
■2 tablespoon cooking oil
PROCEDURE :

1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.

Unfortunately I don't know if any of the stores in our area have malunggay leaves but I'll give it a shot. We do have an asian store nearby that does carry things like mung beans and such.