How to Cook Ginisang Monggo With Chicharron: A Filipino Stew

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.

A Food Stall Favorite

Ginisang monggo is a popular Filipino mung bean stew that is commonly served at local food stalls, called carinderias. In this recipe, I will share how to make this stew with the delicious addition of chicharron, or fried pork skins.

Cook Time

Ingredients

• 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

Utensils

For Preparation:

• 2 large bowls
• 1 medium bowl
• 4 small bowls
• 1 small plate
• measuring cups
• measuring spoons
• chopping board
• knife

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For Cooking:

• pot
• cooking spoon

Instructions

1. Pour the water into a pot. Bring it to the boil.
2. Add the mung beans. Cook until tender. Set aside.
3. In a pan, saute the onion, tomato, and garlic.
4. Once done, pour in 1/2 cup of cooking water from the mung beans to deglaze the pan. Remove from the heat.
5. Reheat the mung beans. Season with fish sauce, salt, and pepper. Bring it to a boil.
6. Add the alugbati leaves and chicharron. Cook all the ingredients.
7. Turn off the heat. Serve with steamed rice.

Video: Ginisang Monggo With Chicharron

Tips and Techniques

• Add other condiments, as per your preference.
• 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.
• Choose either pure chicharron skins or chicharron skins with meat.

Another Flavorful Filipino Dish

• How to Make Kalabasa Flower (Squash Blossom) Salad
  Have you ever tried edible flowers? In this simple recipe, I use kalabasa flowers, or squash blossoms, to make a delicious and healthy salad. I also added the exciting flavor of bagoong, or anchovy sauce.

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