Ginisang Munggo at Chicharon (Mung Bean Stew with Pork Rind)
Although mung beans require an hour or so of boiling to soften, the actual sauteing and “putting” together of the soup takes a mere 10 to 15 minutes. This ginisang munggo soup recipe is a regular at my table as not only it is a nutritional powerhouse but at .89 cents a pack for dry beans (which can easily serve 12), it is also possibly the cheapest source of protein you can find.
Makes 6 Servings
Ingredients
1 cup dry mung beans
5 to 6 cups water
1 pkg crispy pork rind (chicharon)
1 bunch spinach
1 onion, chopped
4 to 5 cloves garlic, crushed
5 to 7 cloves garlic, minced
1 tbsp fish sauce (patis)
vegetable oil
salt and pepper
Procedure
In a deep sauce pot, combine dry mung beans, crushed garlic and water. Boil beans until softened and green skin splits. Add more water as needed, allowing around 2 to 3 cups of water in the pot at all times.
In another deep sauce pot, heat vegetable oil. Saute onions and the minced garlic until tender and aromatic. Pour fish sauce. Continue to cook for around 1 minute.
Pour in softened, cooked mung beans with its broth. Add about 3 cups water. Bring to a boil. Add in chicharon or pork rind. Lower heat to simmer until crispy pork rinds soften and some of their natural oils has seeped into the broth.
Season with salt and pepper to taste. Add spinach leaves. Cover pot with lid and turn off heat, allowing steam from hot broth to cook spinach.
Serve hot paired with rice and fried fish, if desired.
Truly Pinoy Recipes in The CookMobile Archive:
Ginataang Gulay (Vegetables in Coconut Milk)
More Good Food!
So delicious! I love this dish. We had this dish for dinner and my family liked it. I added tomatoes to mine for some color. Thanks for the recipes Laine! Good job!