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Growing up in a Filipino household likely means you have had your fair share of monggo dishes. What is it about monggo that has drawn Pinoy families towards it? One of its charms would definitely be how much nutrition it can provide. It has plenty of vitamins and minerals, including fiber that could greatly aid your digestive system. But to add some flavor to the mix, the classic pork monggo recipe was born.
While I can say that the added meatiness definitely gives the dish some more depth, you could definitely do well with a seafood component. That’s why we have this Pork Monggo with Fried Galunggong— a famous pairing for a reason! That delightful crispiness from our fish goes perfectly with the soft monggo. It’s affordable too, and so it is perfect to whip up again and again when you would like a pleasantly tasty and healthy dish.
But before we try out this recipe, let me introduce you to some other classic monggo dishes that might also pique your interest.
Kinds of Filipino Monggo Dishes
We can’t go through monggo recipes without mentioning this one. Ginisang Monggo is simple yet tasty, and absolutely satisfying when served warm. There is also a bit of crunchiness in this because of crushed pork rind or chicharon. It has the likes of shrimp, pork, garlic and fish sauce to give it a boost of flavor without being too overpowering.
As for this recipe, you get the crunch from another popular ingredient among pinoys— the ever delicious dilis, also known as dried anchovies! I love this component because it also adds an unmistakable umami taste that stands out. We also cannot leave out malunggay leaves as these add a nutritious boost to the mix, such as vitamin A and protein. But if you want some heat, you could always use dahon ng sili or hot pepper leaves in the place of malunggay.
You may immediately think of savory dishes when it comes to monggo. But it is also the main ingredient of a classic dessert dish, which is Ginataang Monggo. If you grew up having this sweet, sticky bowl of goodness, you are sure to feel nostalgic with every bite just like I did. I love the subtle flavor added by coconut milk with this dish. As for the temperature, you can actually have this hot or cold. It can work either way!
We’ve gotten familiar with some other monggo dishes. But let’s go back to our Pork Monggo with Fried Galunggong, and start cooking!
How to Cook Pork Monggo with Fried Galunggong
- Getting the mung beans tender: We really want our monggo to get nice and soft for this dish so we will kick things off by boiling 4 cups of water in a pot. Then we can toss 1 ½ cups of mung beans inside. Afterwards, just put the cover on top, and keep this cooking in low heat until the monggo becomes tender.
- Cooking the fish: As you are waiting, you can get your 2 lbs. of cleaned round scad, also known as galunggong. Rub salt all over this, including the cavity. This would involve around 3 tablespoons of salt. Then pour 1 cup of cooking oil into a pan, and let this get hot. Proceed to fry your fish in this until you achieve the crunchiness you want. Set this aside for now.
- Preparing the pork: Heat 3 tablespoons of cooking oil in the same pan you used for the step earlier with the fish. Incorporate 4 cloves of garlic you’ve chopped, 1 onion you’ve chopped, and 2 tomatoes you’ve diced. Just sautè these all together, and then add your 4 ounces of pork that are cut up into small pieces. Continue cooking until the pork begins to bwon, and then just add 1 cup of water. Wait for this to boil, then cover the pan. And then keep this cooking for 10 minutes.
- Putting the ingredients together: Remember our mung beans from earlier? We can now place it in the pan as well now that it is soft. Then just pour more water as needed so it does not dry up. Start stirring, and then just let the mixture cook for 5 minutes. Sprinkle in 1 bunch of hot pepper leaves for a bit of spice, as well as 1 Knorr Pork Cube. Also add some fish sauce and ground black pepper. For these two ingredients, you can add as much as you prefer.
Now you can just transfer everything to a serving bowl of choice. Get your perfectly cooked galunggong, and put this beside your Pork Monggo, along with some newly cooked rice. And that’s it! You have successfully made a yummy plate of Pork Monggo with Fried Galunggong! If you have any suggestions or feedback, just comment below.
- 2 lbs. round scad galunggong, cleaned
- 3 tablespoons salt
- 1 cup cooking oil
- Start to tenderize the mung beans by boiling 4 cups of water in a cooking pot. Add the mung beans. Cover and cook in low heat setting until it softens.
- Meanwhile, prepare the fish by rubbing salt all over it, including the cavity. Heat 1 cups of cooking oil in a pan. Fry the fish until it gets crispy. Set aside.
- Cook the pork monggo by heating 3 tablespoons of cooking oil that you used to fry the fish. Saute garlic, onion, and tomato.
- Once the onion softens, add the pork. Cook it until it starts to brown. Pour 1 cup water. Let it boil. Cover and continue cooking for 10 minutes.
- Add the softened mung beans and more water as needed. Stir and cook for 5 minutes.
- Add hot pepper leaves and season with fish sauce and ground black pepper.
- Transfer to a serving bowl. Serve with warm rice and fried galunggong. Share and enjoy!