Ginisang Munggo with Malunggay
A comforting Filipino dish made with mung beans, pork, and malunggay leaves, packed with flavor and nutrients.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 cup mung beans Rinsed until water is clear
- 0.5 pound pork belly or pork shoulder, chopped small Can substitute with shrimp or smoked fish
- 1 medium onion, diced
- 4 cloves garlic, minced Fry until golden for topping
- 1 medium tomato, diced Make sure it melts while cooking
- 4 cups water Plus more in reserve for desired consistency
- 1-2 cups malunggay leaves Can substitute with spinach
- 2 tablespoons fish sauce or salt to taste
- to taste none oil For sautéing
Instructions
Preparation
- Rinse the mung beans until the water is clear.
Cooking
- In a large pot, boil the mung beans in water until soft, approximately 30-40 minutes.
- While the beans are cooking, heat a splash of oil in a separate pan over medium heat.
- Add the pork and cook until browned.
- Incorporate the onions, garlic, and tomatoes into the pork and sauté until the tomato is melted.
- Add the cooked mung beans (with water) into the pork and vegetable mixture.
- Simmer for an additional 10-15 minutes, adjusting water for desired consistency.
- Stir in malunggay leaves just before serving and season with salt and fish sauce.
- Let the soup rest for 5 minutes before serving.
Notes
Fry garlic until golden for a crunchy topping. Adjust soup thickness based on preference.