Ginisang Munggo with Chicharon

Name: Ginisang Munggo with Chicharon
Cuisine: American
Ingredients: 1 1/4 cup munggo (mung beans); 4 cups water; 1/2 cup pork sliced into thin small pieces; 2 cloves garlic; 1 medium onion; 3 tomatoes, sliced; 2 tbsp fermented fish; 1 cup ampalaya (bittermelon), leaves; 100 g chicharon; to taste Salt

ToodlesCookingLife @cook_22852056

My hubby’s favorite dish!🥰😋

ToodlesCookingLife @cook_22852056

My hubby’s favorite dish!🥰😋

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Ingredients

1 1/4 cupmunggo (mung beans)
4 cupswater
1/2 cuppork sliced into thin small pieces
2 clovesgarlic
1medium onion
3tomatoes, sliced
2 tbspfermented fish
1 cupampalaya (bittermelon), leaves
100 gchicharon
to tasteSalt

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Steps

1

Rinse munggo(mung beans) in cold, running water until water runs clear. Drain well.
2

Soak the munggo(mung beans) in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins.
3

Mash the beans with the back of the spoon, until softened. Set aside.
4

Heat oil in a casserole and saute onion, garlic and tomatoes until soft and aromatic. Add diced pork and saute until brown.
Stir in cooked munggo(mung beans) and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
5

Add fermented fish and continue to cook for about 1 to 2 minutes.
6

Add chicharon and continue to cook until softened. Season with salt to taste.
7

Add ampalaya leaves and cook for 2 minutes
8

Transfer to a serving bowl. Top with chicharon.
Serve. Share and enjoy!