How to Cook Ginisang Monggo With Chicharron: A Filipino Stew
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.
- 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.
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