Ginisang Monggo

Ingredients

Instructions

1. 1

   Rinse the dried mung beans well under cold water. Put them in a saucepan with the water, bring to a boil, then lower to a steady simmer and cook for 18-20 minutes until the beans are tender and starting to break down. Skim any foam if needed. For a beginner-friendly texture, stir once or twice near the end so some beans mash and naturally thicken the broth.

2. 2

   While the beans simmer, heat a sauté pan or pot over medium heat. Add the pork belly, then the neutral oil if the pan looks dry. Cook for 4-5 minutes until the pork renders some fat and lightly browns; small pieces cook faster and flavor the stew better.

3. 3

   Add the garlic and onion to the pork and sauté for 2 minutes until fragrant and the onion turns translucent, not browned. Add the tomato and cook for 2-3 minutes, pressing it with the spoon until it softens and becomes saucy.

4. 4

   Stir in the fish sauce and black pepper, then cook for 30 seconds to mellow the raw fish sauce aroma.

5. 5

   Add the sautéed pork mixture to the cooked mung beans. Simmer together for 3-4 minutes so the flavors combine. If the stew looks thicker than you like, add a little of the extra water; ginisang monggo should be spoonable, like a light stew rather than a dry mash.

6. 6

   Add the spinach and stir just until wilted, about 1 minute. Taste and adjust consistency with a splash more water if needed. Serve hot.

Nutrition per serving

Notes

• •For faster cooking within 30 minutes, use fresh dried mung beans and simmer them uncovered; older beans take longer.
• •If you want a looser, soupier monggo, add 50-100 ml more hot water at the end.
• •A squeeze of calamansi or lemon at the table brightens the rich pork and earthy beans.
• •This dish is excellent with steamed rice, though the nutrition estimate here is for the stew only.

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