This ginisang monggo (munggo) recipe is perfect alone or as a side dish that pairs up with almost any entree! Try it with smoked fish or crunchy deep-fried pork belly and you are guaranteed a great satisfying meal.
Ginisang monggo is a very versatile bean viand that you can easily try. Cook it with shrimp and malunggay leaves. Or try the fried pork liempo sliced into cubes (bagnet Vigan style) with “talbos ng ampalaya” (ampalaya sprouts) or you can put thinly sliced ampalaya. Or better yet, combine shrimp and pork just like in this recipe then top it off with crushed chicharon!! You can also try bagoong balayan (fish bagoong) as an alternative to patis (fish sauce) for a richer flavor.
Rinse and drain mung beans. Then soak in 1 cup of water for 30 minutes to 1 hour.
Heat oil in a medium pot. Add the shallot, garlic, tomato and pork and sauté for 3 to 5 minutes.
Pour in mung beans, broth or water, fish sauce. Cover and simmer for 30-40 minutes until the beans are soft.
Add shrimp, malunggay and chili leaves then simmer for another 5 minutes.
Season with salt and pepper. Serve with fried fish and steamed rice.
Ginisang Munggo
Ingredients
- 1/2 cup mung beans monggo
- 1 cup water for soaking
- 150 g shrimp
- 1/2 pound pork belly chopped
- 2 tablespoon oil
- 1 shallot minced
- 4 cloves garlic minced
- 1 medium tomato diced
- 2 tablespoon fish sauce
- 2 cups broth or water
- 50 g malunggay leaves
- 50 g Chili leaves
Instructions
- Rinse and drain mung beans, then soak in 1 cup of water for 30 minutes to 1 hour.
- Heat oil in a medium pot. Add the shallot, garlic, tomato and pork and sauté for 3 to 5 minutes.
- Pour in mung beans, broth or water, fish sauce. Cover and simmer for 30-40 minutes, until beans are cooked.
- Add shrimp, malunggay leaves and chili leaves, then continue to simmer for another 5 minutes. Season with salt and pepper. Serve with fried fish and steamed rice.
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