Filipino Ginisang Monggo (Sautéed Mung Bean or Mung Bean Stew) with a Twist
One of the healthiest meals from the Philippines that for sure you would love to try!
Ingredients
- 1 cup Mung Beans (cooked)
- 144 gms Pork Belly (cube-size cut)
- 2 tsp Olive Oil
- 10 pcs Cherry Tomatoes (cut into half)
- 5 pcs Medium-sized Shiitake Mushrooms (sliced)*
- 45 gms Snow Peas (cut into 3 pcs)*
- 1 pack Or bowl of Spinach
- 1/2 cup Chicken Stock, alternatively use water
- 4 cloves Medium Garlic (crushed and chopped)
- 1 pc Medium Red onion (thinly sliced)
- 25 gms Dried shrimp *
- 36 gms Ginger (thinly sliced)
- 1 tbsp Mixed Dried Spices (Coriander, Parsley, Rosemary, Paprika, Chilli Powder, Oregano, and Onion Powder)*
- Salt & Pepper to taste (Optional)
Instructions
- I soaked the Mung beans overnight, rinse, and cook in medium-low heat for about 25 minutes. Check this very helpful post for How To Cook Mung Beans 😀
- In medium heat, sauté cube-sized pork belly. For about 10mins or until water evaporates, add Olive oil for pork belly easily generate its own oil. Check again for another 5 minutes or until it turned brown. Put it in a bowl, set aside.
- Using the same pan, sauté onions, garlic, and sliced ginger for 2-3 minutes.
- Slowly add tomatoes, add cooked mung beans along with its remaining water. Add in the chicken broth, stir, cover and let it simmer for about 6 minutes.
- Add on the mushrooms, snow peas, half portion of the mixed dried spices, stir, cover the pan, and let it slowly boil.
- Next Spinach, the remaining portion of the mixed dried spices, and dried shrimps stir for a minute and cover again to bring it to a boil.
- Last, put in the remaining cooked pork belly, salt, and pepper to taste (Optional). Stir for a minute, cover and let it simmer for 1-2 minutes.
- Remove from the heat. Set aside. Let it cool down for 1-2 minutes.
- Top it up with the remaining cooked pork belly and ready to serve.In the Philippines, normally it served with rice, but for me, I served it with gluten-free pieces of bread. Your choice 😉