Ginisang Munggo
| Ingredient | ||
| 1/2 | pound | Pork belly (or pork ribs) cut in small pieces |
| 1 | cup | Munggo or Mung bean |
| 3 | cloves | garlic |
| 1 | piece | medium sized Ampalaya (bitter melon), sliced thinly |
| 1 | cup | Spinach |
| 2 | pieces | medium sized tomatoes, chopped |
| 1 | piece | medium sized onion, chopped |
| 3 | tablespoon | fish sauce |
| 8 | cup | water |
| 1 | piece | Chicken bouillon (to add more flavor, optional) |
| 1/2 | tablespoon | ground black pepper |
| cooking oil | ||
| salt to taste |
Procedure:
- While you are preparing for cooking/ ingredients, soak munggo with water for about few minutes remove from water when it is ready to use, this will soften the munggo and will save time in boiling it for hours.
- In casserole heat oil over medium heat saute garlic, onion and tomato till fragrant, add the pork and sear till no more pink color. Then add munggo,water,fish sauce and pepper, boil it till munggo is soft/cook. Add bitter melon simmer for 10 minutes. Add more water if needed.
- Finally add spinach cover and simmer for 2-3 minutes. Taste it and add salt and pepper if needed. Turn the heat off and it ready to serve.
You can also add other vegetables, chicharon or replace pork with shrimp, chicken or smoked fish if you prefer.