There are many ways to cook mung beans.Today I am sharing one of my favorite mung bean dish: Ginataang Monggo with Pork.
This should not be confused with sweet ginataang monggo dessert. Ginataang Monggo with Pork is a main dish wherein mung beans are sauteed with pork and stewed in coconut milk. It is rich, tasty, and yummy. I enjoyed eating it. Note: see video below for my taste test.
Before you start cooking, let me first give you some tips. The first thing that I did was to soak the mung beans in water overnight. This makes the monggo softer, thus quicker to cook. I did this by pouring the beans in a large bowl and added around 3 to 4 cups water.
Small thin slices of pork belly are perfect for this recipe. The fat from the belly can be extracted once the pork is seared. It will be used to saute the onion and garlic — additional oil won’t be needed. Thinly sliced pork are quicker to cook and gets tender easily. It will save you time.
While coconut milk and seasonings helped make the dish creamy and tasty, the pork cube did a great job in bringing out the pork flavor. It was right on the spot.
Try this Ginataang Monggo with Pork Recipe. Let me know what you think.
Ginataang Monggo with Pork Recipe
Ingredients
- 7 ounces mung beans soaked in 4 cups water overnight
- 1 Knorr Pork Cube
- 1/2 lb pork belly sliced into thin small pieces
- 2 cups coconut milk
- 1 bunch fresh spinach
- 3/4 cup ampalaya leaves
- 4 pieces Thai chili pepper optional
- 1 medium white onion chopped
- 5 cloves garlic minced
- 3 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 4 to 6 cups water
Instructions
- Heat a cooking pot.
- Put the pork into the pot. Sear until oil is extracted.
- Add onion and garlic. Saute until onion becomes soft.
- Add the mung beans. Stir. Continue to saute for 2 to 3 minutes. Note: the texture of the monggo should be soft as a result of soaking in water overnight.
- Pour-in 4 cups water and then add coconut milk. Let boil.
- Add Knorr Pork Cube. Stir. Cover and cook between low to medium heat for 30 to 35 minutes. Note: add more water if the liquid starts to dry-up.
- Put the greens (ampalaya leaves and spinach) and chili pepper into the pot. Cover the pot and cook for 2 minutes.
- Add fish sauce (patis) and ground black pepper. Stir.
- Transfer to a serving bowl. Serve.
- Share and enjoy.
edmon says
i add “Chicharon” and “Hibi”(shrimplets = i dont think its the right term lol) and its the best!
Dikos says
Oh gosh! This looks delicious. I have to try this recipe. Thank you!
Jorja says
Okay lang ba kung walang “ampalaya leaves”? Is there a substitute? I don’t think I can get that in London
Vanjo Merano says
Yes, that is fine. As long as you have spinach or any green leafy vegetable of your choice, you should be alright.
Karina says
Hi Vanjo,
Good vid!
If i add little shrimps, what’s preferrable cubes il use? Shrimp or pork?
Thank you