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.
Cook Time
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 2 to 3 servings
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
For Cooking:
- pot
- cooking spoon
Instructions
- 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
Related
Comments
AUTHORCentfie,
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.
Nice one. This is an exotic recipe for me. Can I use something else in place of chicharron?
- AUTHOR
Hi Miebakagh,
Any leafy vegetable similar to it like sweet potato tops can be used as well.
Travel chef, the method seem simple. The only problem I have is the green or alugbati leaves. Thanks for sharing.
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