Filipino
Ginisang monggo
Sauteed mung bean stew
Mung beans simmered soft with pork, tomatoes and leafy greens, traditionally cooked on Fridays.
- Serves 6
- Prep 10 min
- Cook 1 h 10 min
- Total 1 h 20 min
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Ingredients
9 items · serves 6- 250 g dried mung beans (monggo), rinsed
- 200 g pork belly (liempo), cut into small cubes
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 bunch malunggay (moringa) leaves or ampalaya leaves, picked
- 2 tbsp fish sauce (patis)
- 1 tbsp cooking oil
- 1/2 tsp ground black pepper
Contains: fish. Check product labels: brands differ.
Steps
7 steps- 1Boil the mung beans in about a litre and a half of water for forty-five minutes to an hour, until soft and starting to split; add water as needed.
- 2In another pot, heat the oil and cook the pork until browned and some fat has rendered.
- 3Add the garlic, onion and tomatoes and saute until the tomatoes are soft.
- 4Season with the fish sauce.
- 5Pour in the cooked mung beans with their liquid and simmer for about ten minutes, adding water for a looser stew if you like.
- 6Stir in the leaves and cook for a minute until wilted.
- 7Season with pepper and serve with steamed rice, or with fried fish.