I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Ginisang monggo is a popular mung bean stew in the Philippines. In this recipe, I will share how make this stew with the delicious addition of chicharron, or fried pork skins.
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2 to 3 servings
- 3/4 cup mung beans
- 180 grams alugbati (Malabar spinach)
- 70 grams chicharron (fried pork skins)
- 1 large tomato, sliced
- 1 small onion, chopped
- 1 litre water
- 2 cloves garlic, minced
- 1 pork cube
- 2 tablespoons fish sauce
- Salt and pepper, to taste
- 2 large bowls
- 1 medium bowl
- 4 small bowls
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- cooking spoon
- Pour water into a pot. Bring it to the boil.
- Add the mung beans. Cook until tender. Set aside.
- In a pan, saute the onion, tomato, and garlic.
- Once done, pour in 1/2 cup of cooking water from the mung beans to deglaze the pan. Remove from the heat.
- Reheat the mung beans. Season with fish sauce, salt, and pepper. Bring it to a boil.
- Add the alugbati leaves and chicharron. Cook all the ingredients.
- Turn off the heat. Serve with steamed rice.
Video: Ginisang Monggo With Chicharron
Tips and Techniques
- Add other condiments preferred.
- Adjust the amount of water if needed.
- Make your own chicharron.
- Use other meats or seafood.
- Deglaze the pan to get all the flavors of the ingredients.
© 2020 Travel Chef
Travel Chef (author) from Manila on May 29, 2020:
In case chicharron isn't available at your place, you may use small cuts of pork or chicken. You may also use shrimp for healthier option.
Centfie from Kenya on May 05, 2020:
Nice one. This is an exotic recipe for me. Can I use something else in place of chicharron?
Travel Chef (author) from Manila on May 03, 2020:
Any leafy vegetable similar to it like sweet potato tops can be used as well.
Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on May 03, 2020:
Travel chef, the method seem simple. The only problem I have is the green or alugbati leaves. Thanks for sharing.