Togue guisado with lechon kawali (mung bean sprouts stir fry with crisp roasted pork)
In the Philippines, we have the ubiquitous togue guisado, literally, sauteed mung bean sprouts, but the name may be a misnomer because only the aromatics are in fact sauteed and the togue is stir fried with the sauteed aromatics afterward. Other vegetables like sliced green beans and julienned carrots are sometimes added both for color and texture. The non-vegetable ingredient may be shrimp, pork or tofu, or a combination of two or all of them.
In this version of togue guisado, I added lechon kawali. The lechon kawali needs to be cooked and cut before cooking the togue. Click here for instructions on how to cook lechon kawali without frying.
The seasoning is basically a combination of patis and soy sauce because both give an added depth to saltiness that plain salt just can’t provide. Why not one or the other? First, because they have different flavors and it would be such a pity not to have both in the dish. Second, for that wonderful color. Patis alone leaves the togue too pale after cooking; soy sauce without patis makes the sprouts too dark. So, I use a combination.
Recipe: Togue guisado with lechon kawali
- 2 tbsps. of cooking oil
- 2 shallots (or one onion), thinly sliced
- 2 tomatoes, roughly chopped
- 1 tbsp. of minced garlic
- 1/2 tsp. of chopped ginger
- 200 g. of togue, rinsed and drained well
- a combination of patis (fish sauce) and soy sauce, to taste
- cracked black pepper, to taste
- a bit of sugar, for balance
- chopped lechon kawali, as much or as little as you like
- snipped greens (scallions or parsley), to garnish
- Heat the cooking oil in a wok or frying pan. Add the shallots (or onion), tomatoes, garlic and ginger. Saute for a minute. Season with patis, soy sauce, pepper and sugar. Continue sauteeing until softened and aromatic.
- Add the togue and stir fry (high heat!) for about half a minute. Note that togue contains a lot of water and the water will get expelled when the sprouts touch the heat. So, the less time you cook the togue, the less water they will expel. Besides, you don’t really want to overcook the sprouts; you want them to retain a light crispness by the time the dish is done. So, stir fry for no more than a half a minute and keep the contents of the pan moving.
- Add the chopped lechon kawali. Stir fry for another half a minute just until the lechon kawali is heated through and the togue is done but still crisp.
- Garnish with snipped greens before serving. A dipping sauce (patis, soy sauce and crush chiles) is recommended.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4