Pork with mung beans is a Filipino favourite. Just like most Filipino recipes, pork munggo has many varieties. You could make it without any type of meat, you can make it with shrimp and you can even make it with coconut milk.
Additionally, most Filipino households use moringga leaves or amplaya bitter melon leaves. Since these are not readily available where I am, I use either kale leaves or spinach.
This particular recipe is anything but basic. It’s easy to prepare, but is definitely not lacking in full flavour. Please check out my pork munggo recipe.
It’s best to soak the mung beans in water for at least an hour prior to cooking, but if you’re in a hurry, you’ll just have to cook it longer.
You can enjoy pork munggo by itself or with hot white rice.
3 tbsps cooking oil
6 cups vegetable stock
4 cloves garlic
1 medium onion
2 medium tomato
1/4 tsp ground black pepper
2 tbsps patis
1 cup of mung beans
6 oz pork
1 bunch spinach
1 cup spinach or kale leaves
1/2 cup chicharron (optional)
- Heat cooking oil in pot.
- Saute garlic, onion and tomato.
- Add pork, cook until light brown.
- Pour vegetable stock in pot, let boil.
- Add mung beans, cover pot and adjust heat to medium.
- Add malunggay leaves and spinach in pot.
- Add ground black pepper and fish sauce.
- Pour into serving bowls, top with chicharron.
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