Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, pork monggo. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pork Monggo is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pork Monggo is something which I’ve loved my entire life. They’re fine and they look wonderful.
Pork monggo is not your typical ginisang monggo dish because it was prepared differently. You just need to wash the beans after removing it from the packaging and cook it immediately. Pork Monggo is a stewed mung bean dish with pork and lots of healthy vegetables.
To get started with this particular recipe, we must prepare a few components. You can cook pork monggo using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork Monggo:
- Make ready 1/2 kilo pork cut into cubes
- Take 1 cup hibe/dried shrimp
- Take 1 cup monggo/mung beans
- Prepare 1 ampalaya/bittermelon no seed sliced thinly,soaked in hot water
- Make ready 5 cloves garlic minced
- Make ready 1 onion diced
- Prepare 2 tomatoes cubed
- Get 1-2 cups malunggay leaves
- Make ready 2 tablespoons fish sauce
- Get 1 pork bouillon cube
- Get 6 cups water
- Prepare Cooking oil
- Prepare to taste Salt and pepper
- Prepare Optional: crushed chicharon and tinapa (smoked fish) flakes
Malunggay leaves and spinach were used in this recipe, but more greeen leafy vegetables can be added according to. Monggo with Ampalaya is a classic comfort food for Filipinos especially on a dreary and rainy day. In the olden days, monggo (mung beans) is soaked, boiled, mashed then pressed through a strainer I've cooked monggo countless times, I've done it the traditional way, with coconut milk and I've used. Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings.
Instructions to make Pork Monggo:
- In a pot, boil washed mung beans in water (make sure beans are covered in water, add more whenever necessary to avoid burning) for 30-45 minutes or until soft/cooked. Set aside.
- Heat pan in oil and add garlic and onion. Cook until garlic is light golden brown and onion is translucent. Add tomatoes and dried shrimp cook for about 2-3 minutes.Add ampalaya/bitter melon or gourd that was soaked in hot water to remove bitterness (make sure to rinse and remove water from ampalaya). Set aside.
- In the same pan, add pork and cook for about 20-30 minutes or until all sides have browned. If the cut pork has fat, I like making sure the fat part is toasted to make it crunchy. Or just throw the pork in the air fryer to cook.
- Add cooked pork, garlic, onions, ampalaya/bittermelon, tomatoes, dried shrimp and pork cube to the pot with the cooked monggo beans and bring to a boil. Add fish sauce, salt, and pepper to taste. Simmer for about 5 minutes. Turn the heat off. Add malunggay leaves and cover pot for another 5 minutes to let the residual heat cook the leaves.
- Serve with chicharon or tinapa flakes on top and with a side of steamed white rice.
Thick, hearty and flavorful, it's comfort food at its best! Monggo guisado is a healthy Pinoy dish that does not require expensive ingredients. At home, we do not only cook monggo during Lent, hence the addition of pork in my recipe. Most Filipino use Shrimp or Pork to compliment Munggo Guisado, in this recipe we used Chicken leg and added Malabar Spinach leaves (Alugbati). Try this PinoyRecipe version of Ginisang Munggo.
So that is going to wrap it up with this exceptional food pork monggo recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
