Pork Monggo with Kangkong Recipe
Sauteed mung beans with pork and water spinach.
Servings: 5 people
- 1 cup mung beans
- 1 piece Knorr Pork Cube
- 4 ounces lechon kawali sliced
- 1 1/2 cups kangkong chopped
- 1 piece tomato diced
- 1/2 cup crushed chicharon
- 1 piece onion chopped
- 3 cloves garlic minced
- 3 cups water
- Patis and ground white pepper to taste
- 3 tablespoons cooking oil
Soak mung beans in 3 cups water overnight. Drain water.
Heat oil in a cooking pot. Saute onion, garlic, and tomato. Once onion and tomato softens, add lechon kawali. Cook for 1 to 2 minutes. Note: if using raw pork, saute until it turns light brown.
Add soaked mung beans and saute for 2 minute. Pour water. Let boil.
Add Knorr Pork Cube. Stir. Cover and boil between low to medium heat until mung beans are soft (around 30 minutes). Add water if needed. Note: if using un-soaked mung beans, the boiling time will be longer.
Add chicharon and kangkong. Cook for 2 minutes.
Season with patis and ground white pepper.
Transfer to a serving bowl. Serve and enjoy!
Calories: 459kcal | Carbohydrates: 30g | Protein: 13g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 278mg | Potassium: 666mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1311IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 3mg