M U N G G O
Ginisang Munggo or Mung Bean Soup is a pleasure in a bowl usually served on a Friday for most Filipinos. However we failed to have it yesterday so we decided to have it today.
Saturday lunch is never too late for this dish especially if you’re working on a US Time Zone right?
Mung Bean Soup Recipe
1/2 kilo munggo (green mung beans), soaked in water preferably overnight
1/2 kilo pork rind or pork belly, cut into small cubes
1 tbsp vegetable oil
1 pc medium-sized tomato
1 pc medium-sized onion
3 cloves garlic, minced
5 cups water
1 pc tinapang galunggong (smoked fish) - optional
1 cup malunggay (moringa), chili leaves, ampalaya leaves or spinach
1 pc pork bouillon cube
2 tbsp fish sauce (patis)
salt and pepper to taste
How to prepare:
Render pork 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. Reduce the oil in the pan to about 1 tbsp.
Sauté onion, tomato and garlic. Add drained munggo beans. Cook while stirring for about 5 minutes.
Add water, bouillon cube, fish sauce, salt, and pepper.
Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
Serve with rice.
The family that pray and eats together stays together. #itadakimasu
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(at Justrhenz Bear Crib)