Ginisang Munggo with Pork or Chicharon
Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Thick, hearty, tasty and budget-friendly, it's the ultimate comfort food!
Ingredients
- 1 cup Munggo Beans
- 6 cups Water
- 1 tbsp Vegetable Oil
- 1 pc Onion Peeled and sliced thinly
- 3 cloves Garlic Peeled and Minced
- 1 Large Kamatis (Tomato) Chopped
- 2 cups Chicharon
- 1 bunch Ampalaya Leaves or Spinach You can use MALUNGGAY leaves aswell
- Patis (Fish Sauce) for taste
- Salt and Pepper for taste
Instructions
- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add tomatoes and cook, mashing with the back of the spoon, until softened.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked Munggo beans including liquid. Bring to a boil.
- Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
- Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
- FRIDAY MUNGGOY DAY EVERYONE! Happy Foodtrip! :)