Grilled Pork Monggo Stew is another way of preparing the Visayan dish Grilled Pork Monggo with Banana Blossom. The original recipe calls for grilling the pork in live charcoal. However, I find it really tiring and hot. So the best way to prepare it is by using the oven. It may not give the same smoky flavor as the original but it still makes this recipe extra flavorful.
If you are in the mood of grilling the pork leg, I highly suggest you do it so. But the convenience of using the oven in a hot weather is really a relief. The best cut of meat to use for this dish is the one with fat and skin. Leaner cut of pork will give you a dry and dull chunks of meat.
It’s been a while since we cooked this at home and when my dad asked me what are we going to have for lunch ta dah! Grilled Pork Monggo Stew comes top of my mind.
This dish is a comfort food for me. When I have this I know it’s weekends. And weekends means sleep and rest, right?
Grilled Pork in Monggo Stew is an Ilonggo dish similar to the ginisang munggo. However, instead of using tiny bits of pork meat we are using chopped pork leg. Then, instead of simply sautéing the meat, we grilled it in live charcoal or oven to give it a nice smoky flavor. In addition, chopped banana blossom is added to give it additional flavor and texture.
Where did I learned this recipe? Well, it’s from my dad.
Ingredients
| 1 kilo | Pork Leg, chopped |
| Salt | |
| 1 cup | Munggo or Mung Beans |
| 2 cups | Water |
| 3 Tablespoons | Cooking Oil |
| 8 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 6 pieces | Ripe Tomatoes, chopped |
| 6 cups | Rice Wash or Water |
| 3 cups | Chopped Banana Blossom |
| 1/4 cup | Onion Spring, chopped |
| Fish Sauce | |
| Ground Black Pepper |
Procedure
Preheat oven to 250 degrees Celsius.
Thoroughly clean the pork. Season with salt and grilled in a preheated oven for 1 hour.
Scrape of the charred parts and rinse with water. Set a side.
Wash the mung beans twice. Combine mung beans and water. Boil and simmer for 1 hour or until the mung beans turned out mushy and creamy.
Sauté garlic, onion and tomatoes in oil until tomatoes turned out mushy.
Add the grilled pork leg and rice wash. Boil and simmer for 1 hour.
Add the cooked mung beans and banana blossom. Let it simmer for another 20 minutes.
Add the chopped onion spring and season with fish sauce and ground black pepper.
Grilled Pork in Monggo Stew
Ingredients
- 1 kilo Pork Leg, chopped
- Salt
- 1 cup Munggo or Mung Beans
- 2 cups Water
- 3 Tabblespoons Cooking Oil
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 6 pieces Ripe Tomatoes, chopped
- 6 cups Rice Wash or Water
- 3 cups Chopped Banana Blossom
- Fish Sauce
- Ground Black Pepper
- 1/4 cup Onion Spring, chopped
Instructions
- Preheat oven to 250 degrees Celsius.
- Thoroughly clean the pork. Season with salt and grilled in a preheated oven for 1 hour.
- Scrape of the charred parts and rinse with water. Set a side.
- Wash the mung beans twice. Combine mung beans and water. Boil and simmer for 1 hour or until the mung beans turned out mushy and creamy.
- Sauté garlic, onion and tomatoes in oil until tomatoes turned out mushy.
- Add the grilled pork leg and rice wash. Boil and simmer for 1 hour.
- Add the cooked mung beans and banana blossom. Let it simmer for another 20 minutes.
- Add the chopped onion spring and season with fish sauce and ground black pepper.
