Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, pork monggo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pork Monggo is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Pork Monggo is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook pork monggo using 14 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Pork Monggo:
- Take 1/2 kilo pork cut into cubes
- Get 1 cup hibe/dried shrimp
- Take 1 cup monggo/mung beans
- Make ready 1 ampalaya/bittermelon no seed sliced thinly,soaked in hot water
- Take 5 cloves garlic minced
- Prepare 1 onion diced
- Get 2 tomatoes cubed
- Take 1-2 cups malunggay leaves
- Make ready 2 tablespoons fish sauce
- Take 1 pork bouillon cube
- Make ready 6 cups water
- Get Cooking oil
- Get to taste Salt and pepper
- Prepare Optional: crushed chicharon and tinapa (smoked fish) flakes
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Instructions to make Pork Monggo:
- In a pot, boil washed mung beans in water (make sure beans are covered in water, add more whenever necessary to avoid burning) for 30-45 minutes or until soft/cooked. Set aside.
- Heat pan in oil and add garlic and onion. Cook until garlic is light golden brown and onion is translucent. Add tomatoes and dried shrimp cook for about 2-3 minutes.Add ampalaya/bitter melon or gourd that was soaked in hot water to remove bitterness (make sure to rinse and remove water from ampalaya). Set aside.
- In the same pan, add pork and cook for about 20-30 minutes or until all sides have browned. If the cut pork has fat, I like making sure the fat part is toasted to make it crunchy. Or just throw the pork in the air fryer to cook.
- Add cooked pork, garlic, onions, ampalaya/bittermelon, tomatoes, dried shrimp and pork cube to the pot with the cooked monggo beans and bring to a boil. Add fish sauce, salt, and pepper to taste. Simmer for about 5 minutes. Turn the heat off. Add malunggay leaves and cover pot for another 5 minutes to let the residual heat cook the leaves.
- Serve with chicharon or tinapa flakes on top and with a side of steamed white rice.
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