Ginisang Munggo with Pork is a staple FIlipino Dish best paired with fried or grilled food. For some reason it is almost always cooked on Friday. Is it only me who noticed this “Munggo Day”?
Ginisang Munggo is probably one of the vegetable dish you can cook. You simply need to simmer the mung beans until tender, then, sauté the garlic, onion and meat. Then, pour the boiled mung beans and season to taste.
For this ginisang munggo with pork recipe I used pork fat which I trimmed from the pork ribs I bought several weeks ago. I simply placed it in the freezer knowing that someday I will use it in sautéed dishes. However, you can use lean pork meat or even tinapa flakes or flaked smoked fish. If you want the smoky flavor and when it’s Good Friday we usually use smoke fish or even shrimps.
You can also add other vegetables to this dish. The most common are eggplant, okra, bitter gourd or ampalaya and some leafy vegetables like malunggay leaves.
Tips
For this Ginisang Munggo with Pork I used pure pork fat. I simmered the pork fat in water until tender then increased the heat to evaporate the water. What will happen is, the pork fat will release its oil omitting adding more oil into the dish. Then, the melted fat is used to sauté the ginger, garlic and onion.
If using lean pork meat, simply simmer the meat until tender and add oil to brown the meat and to sauté the other ingredients. Olive oil would be a good choice.
If you plan a head, you can soak the mung beans overnight to soften the mung beans. However, if not, simply boil and simmer it for 45 to 60 minutes. The secret to a creamy texture is to lightly mash the mung beans when cooked. Also, just add enough water to achieve that creamy texture.
Traditionally, ginger is not added in ginisang munggo recipe. However, the ginger gives this subtle spicy and cooling taste to the dish.
For more mung beans recipe just check out my Mung Beans Recipe link.
Ingredients
| 1/2 cup | Munggo or Mung Beans |
| 2 cups | Water |
| 1/3 cup | Minced Pork Fat or Lean Meat |
| 1 cup | Water |
| 2 Tablespoons | Oil (optional) |
| 1 piece | Thumb – sized Ginger, thinly sliced |
| 8 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 4 pieces | Tomatoes, chopped |
| 1 piece | Pork Bouillon Cube |
| 2 cups | Water |
| Ground Black Pepper | |
| Fish Sauce | |
| 10 piece | Okras, cut into 2 parts |
| Chopped Spring Onion |
Procedure
In a pot, combine mung beans and water. Boil and simmer until the beans are tender. This would probably take about an hour. Set a side.
In a pan, combine pork fat and water. Boil and simmer over low heat for 40 to 60 minutes or until the fat or meat is tender. Increase heat to evaporate the remaining water. Stir fry the pork in its own oil until golden brown. Add oil if using lean meat.
Sauté ginger, garlic and onion.
Add tomatoes, bouillon cube and half cup of water. Boil and simmer for 15 minutes or until tomatoes are tender. Mash the tomatoes using the back of your wooden spoon.
Add the mung beans with the boiled water. Add more water if needed. Season with fish sauce and ground black pepper. Simmer for 10 minutes.
Add the okras and simmer for another 10 minutes. Garnish with onion spring.
Ginisang Munggo with Pork
Ingredients
- 1/2 cup Munggo or Mung Beans
- 2 cups Water
- 1/3 cup Minced Pork Fat or Lean Meat
- 1 cup Water
- 2 Tablespoons Oil
- 1 piece Thumb – size Ginger, thinly sliced
- 8 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 4 pieces Tomatoes, chopped
- 1 piece Pork Bouillon Cube
- 2 cups Water
- Ground Black Pepper
- Fish Sauce
- 10 pieces Okra, cut into 2 parts
- Chopped Spring Onion
Instructions
- In a pot, combine mung beans and water. Boil and simmer until the beans are tender. This would probably take about an hour. Set a side.
- In a pan, combine pork fat and water. Boil and simmer over low heat for 40 to 60 minutes or until the fat or meat is tender. Increase heat to evaporate the remaining water. Stir fry the pork in its own oil until golden brown. Add oil if using lean meat.
- Sauté ginger, garlic and onion.
- Add tomatoes, bouillon cube and half cup of water. Boil and simmer for 15 minutes or until tomatoes are tender. Mash the tomatoes using the back of your wooden spoon.
- Add the mung beans with the boiled water. Add more water if needed. Season with fish sauce and ground black pepper. Simmer for 10 minutes.
- Add the okras and simmer for another 10 minutes. Garnish with onion spring.
