Ginisang Monggo with Vegetables

Ginisang Monggo with Vegetables

Ginisang Monggo with Vegetables brings together two Filipino favorites in one pot: tender mung beans, and pinakbet vegetables sauteed with pork and shrimp paste. The beans are cooked separately until soft, then folded into the vegetables so each part keeps its own texture.

Prep Time15

Cook Time1 10

Soaking Time8

Total Time9 25

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, monggo pinakbet, one-pot, quick, Savory

Servings: people

Calories: 385kcal

Author: Vanjo Merano

Cost: $

Equipment

2 Cooking pot One for the mung beans and one for the pork and vegetables.
1 Mixing bowl For soaking the mung beans overnight.

Ingredients

12 ounces mung beans
5 ounces pork thinly sliced
1 pieces Knorr Pork Cube
3 tablespoons shrimp paste
12 pieces string beans cut into 2 inch pieces
1 pieces Chinese eggplant sliced into serving pieces
1 pieces bitter melon cored and sliced
10 ounces calabaza squash cubed
8 pieces okra
2 pieces tomatoes cubed
2 thumbs ginger crushed
5 cloves garlic chopped
1 pieces onion chopped
4 tablespoons cooking oil divided
3 cups water plus more as needed for the mung beans
3/4 cups water for cooking the pork
1/2 cups water for the vegetables
Salt and ground black pepper to taste

US Customary - Metric

Instructions

Place the mung beans in a bowl and cover them with water. Soak overnight, then drain and set aside.
12 ounces mung beans
Heat 2 tablespoons of cooking oil in a pot. Add half of the garlic, onion, and tomatoes. Saute until the onion and tomatoes soften.
4 tablespoons cooking oil, 5 cloves garlic, 1 pieces onion, 2 pieces tomatoes
Add the drained mung beans. Saute for 2 minutes.
12 ounces mung beans
Pour in 3 cups of water and bring it to a boil. Add the Knorr Pork Cube and stir. Cover the pot and simmer over low to medium heat for 45 minutes, or until the mung beans become tender. Add more water as needed to keep them from drying out. Set the cooked mung beans aside.
3 cups water, 1 pieces Knorr Pork Cube
Heat the remaining 2 tablespoons of cooking oil in a separate pot. Add the remaining garlic, onion, and tomatoes. Saute for 2 minutes. Add the ginger and continue sauteing until the onion and tomatoes soften.
4 tablespoons cooking oil, 5 cloves garlic, 1 pieces onion, 2 pieces tomatoes, 2 thumbs ginger
Add the sliced pork. Saute for about 5 minutes, or until it turns light brown.
5 ounces pork
Pour in 3/4 cup of water and bring it to a boil. Cover the pot and simmer until the pork becomes tender and most of the liquid evaporates.
3/4 cups water
Add the shrimp paste. Stir and saute for 1 minute.
3 tablespoons shrimp paste
Add the calabaza squash and cook for 2 minutes.
10 ounces calabaza squash
Add the eggplant, bitter melon, okra, and string beans. Saute for 2 minutes.
1 pieces Chinese eggplant, 1 pieces bitter melon, 8 pieces okra, 12 pieces string beans
Pour in 1/2 cup of water and bring it to a boil.
1/2 cups water
Add the cooked mung beans. Stir and simmer for 3 minutes.
12 ounces mung beans
Taste before adding salt because the pork cube and shrimp paste are already salty. Season with ground black pepper and salt only as needed.
Salt and ground black pepper
Transfer to a serving bowl. Serve with warm rice. Share and enjoy!

Video

Notes

Quick soak – When the overnight soak does not fit the schedule, cover the mung beans with boiling water and let them stand for 1 hour before draining. They will still cook through in the same 45 minutes.

Bitter melon – Rub the sliced bitter melon with a teaspoon of salt, let it sit for 10 minutes, then rinse and squeeze it dry for a milder, sweeter bite.

Make ahead – Cook the mung beans up to 3 days in advance and keep them in the refrigerator. On serving day the dish comes together in about 25 minutes.

Storage – Refrigerate leftovers in a covered container for up to 3 days. Reheat over medium heat with a few tablespoons of water to loosen the mung beans back to a spoonable consistency.

Nutrition