Filipino

Ginisang Monggo

Name: Ginisang Monggo
Total time: 75 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 1 cup dried mung beans, rinsed; 6 cups water; 1/2 lb pork belly, cut into 1/2-inch cubes; 4 cloves garlic, minced; 1 medium onion, diced; 2 medium tomatoes, diced; 2 tbsp fish sauce; 2 cups spinach or moringa (malunggay) leaves; 2 tbsp neutral oil; 1/2 tsp ground black pepper

A hearty, thrifty stew of creamy mung beans simmered with pork and leafy greens, a beloved Friday staple in Filipino homes.

75 minutes

Serves 1

Lunch/Dinner

Contains common allergens

Fish Seafood

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Instructions

6 steps

1
In a pot, combine the mung beans and water, bring to a boil, then simmer uncovered for 40-45 minutes until the beans are very soft and beginning to burst, adding more water as needed.

2
While the beans cook, heat the oil in a separate pan over medium-high and brown the pork cubes for 5-6 minutes until they render some fat and crisp at the edges.
3
Add the garlic, onion, and tomatoes to the pork and sauté for 4-5 minutes until the tomatoes break down into a soft sofrito.
4
Pour the cooked mung beans with their liquid into the pork pan, then season with fish sauce and black pepper and stir to combine.
5
Simmer gently for 10 minutes to meld the flavors, mashing some beans against the side for a creamier texture.
6
Stir in the spinach or moringa leaves and cook for 1-2 minutes until just wilted, then serve hot over steamed rice.

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