How to Cook Ginisang Munggo
Servings: 4 to 6 servings
- 250 grams mung beans munggo
- 250 grams pork belly slice into strips or minced
- 5 to 6 cups water
- 2 Tbsp. cooking oil
- 4 cloves garlic minced
- 1 medium onion sliced
- 2 medium tomatoes sliced
- 1 cup ampalaya leaves
- 2 Tbsp. fish sauce patis or to taste
- 150 grams pork cracklings chicharon
How to cook Ginisang Munggo:
Rinse the mung beans in running water. In a pot, put the mung beans and water. Bring to a boil and cook until the beans are tender. About 45 minutes.
In a wok or deep pan, heat oil and stir fry the pork until brown. Set aside. Saute garlic and onion until fragrant. Then add the tomatoes and saute until soft. Mix the pork and add the patis and simmer for a few minutes.
Add the cooked mung beans with the liquid and stir. Add the bitter melon leaves, pork chicharon and cook for at least 5 minutes more. Serve hot.