Sautéed Munggo Beans with a Twist!

The most famous Mung bean dish is the “Ginisang Munggo” (Sauteed Mung Bean). This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables. A very healthy and satisfying dish that is friendly on the budget.

You will need:

• 1/4 kilo munggo (green mung beans), soaked in water overnight
• 1/3 kilo pork rind or pork belly, cut into small cubes
• water to make pork broth
• 1 pc pork bouillon cube
• salt and pepper to taste
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the heads and shells aside
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach

How to prepare:

1. Place pork in a pot of water, season with bouillon cube, salt, and pepper, and bring to a boil. Lower heat and simmer until meat is tender. Set the pork broth aside.
2. Render pork meat in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning. Set pork cracklings aside.
3. On the same pan, reduce the oil to about 1 tbsp. Sauté onion, tomato, garlic, and shrimp. Add drained munggo beans. Cook while stirring for about 5 minutes.
4. Add pork broth and fish sauce and bring to a boil.
5. In a bowl, add some hot broth to the shrimp shells and pound them gently using a mortar & pestle until the juices come out. Using a strainer, add the shrimp extract to the soup.
6. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water and seasoning, if necessary.
7. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
8. Serve with rice.