Pork Monggo

Name: How to cook Pork Monggo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Missus C

Pork Monggo

A budget-friendly dish as it does not require a lot of ingredients. You can also remove the pork and just use dried or smoked fish, like dilis/anchovies, or tinapa to stretch your budget even more. That's why a lot of Filipino moms (or dads) have this on the menu during Fridays or later part of the week. And if you don't include pork (which can also be replaced by chicken), you can also serve this during the Holy Week.

Ingredient

Food ration :

5-6 servings

Cooking time :

45 minutes

1/2

kilo pork cut into cubes

1 cup

hibe/dried shrimp

1 cup

monggo/mung beans

ampalaya/bittermelon no seed sliced thinly,soaked in hot water

5 cloves

garlic minced

onion diced

tomatoes cubed

1-2 cups

malunggay leaves

2 tablespoons

fish sauce

pork bouillon cube

6 cups

water

to taste

Salt and pepper

Cooking instructions

* Step 1

In a pot, boil washed mung beans in water (make sure beans are covered in water, add more whenever necessary to avoid burning) for 30-45 minutes or until soft/cooked. Set aside.

* Step 2

Heat pan in oil and add garlic and onion. Cook until garlic is light golden brown and onion is translucent. Add tomatoes and dried shrimp cook for about 2-3 minutes.Add ampalaya/bitter melon or gourd that was soaked in hot water to remove bitterness (make sure to rinse and remove water from ampalaya). Set aside.

* Step 3

In the same pan, add pork and cook for about 20-30 minutes or until all sides have browned. If the cut pork has fat, I like making sure the fat part is toasted to make it crunchy. Or just throw the pork in the air fryer to cook.

* Step 4

Add cooked pork, garlic, onions, ampalaya/bittermelon, tomatoes, dried shrimp and pork cube to the pot with the cooked monggo beans and bring to a boil. Add fish sauce, salt, and pepper to taste. Simmer for about 5 minutes. Turn the heat off. Add malunggay leaves and cover pot for another 5 minutes to let the residual heat cook the leaves.