I still don’t have an answer as to why people typically cook monggo on a Friday. However, it should not stop us from cooking Pork Monggo any day of the week and any time of the day. After all, it is easy-to-prepare, budget-friendly, healthy, and delicious. I have the recipe with cooking video ready for you.
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 – no soaking needed. This saves you time, which you can use to do other things.
I like the idea on how monggo dishes can stretch my budget. Mung beans are not expensive and a few cups of these along with meat and other key ingredients would be enough to feed a family of 6 (or even more).
I like this pork monggo recipe a lot because it is simple and delicious. The taste of the pork stands out, while the addition of chicharon bits on top is a bonus that adds texture to the dish.
Did you know that mung beans are good sources of nutrients? I got even more excited after learning that it is a good source of protein. I think that eating pork monggo can easily help us reach our daily recommended protein intake since both pork and mung beans are good protein sources. I also added malunggay leaves and spinach in the recipe to make this dish healthier. I think that we are all aware about the health benefits of malunggay and that of spinach.
Try this Pork Monggo Recipe. Let me know what you think!
- 1 cup mung beans
- 6 ounces pork, sliced into thin small pieces
- 1 Knorr pork cube
- 1 bunch spinach, washed
- 1 cup malunggay leaves
- 2 medium tomato, cubed
- 1 medium onion, cubed
- ½ cup chicharon, crumbled
- 4 cloves garlic, chopped into small pieces
- ¼ teaspoon ground black pepper
- 1 to 2 tablespoons fish sauce (patis)
- 6 cups water
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Saute garlic, onion, and tomato.
- Add the pork. Cook until the color of the pork turns light brown.
- Pour water into the pot. Let boil
- Add the pork cube. Stir.
- Add the mung beans. Cover and adjust the heat between low to medium. Continue to cook until the mung beans becomes tender. Add more water, if necessary.
- Put the malunggay leaves and spinach in the cooking pot. Stir and cook for 2 minutes.
- Add ground black pepper and fish sauce. Cook for 2 to 3 minutes.
- Transfer to a serving bowl. Top with chicharon.
- Serve. Share and enjoy!