👨‍🍳 作り方

1. 1

   Soak the rinsed mung beans in plenty of water overnight, or for at least 8 hours. Drain and rinse again. Place the soaked mung beans in a pot, cover with fresh water (about 2 inches above the beans), and bring to a boil. Reduce heat, cover, and simmer for about 45-60 minutes, or until the beans are very tender and starting to split. You can also use a pressure cooker for about 15-20 minutes after it reaches pressure.

   ⏱️ 45-60 minutes (simmering)
2. 2

   While the beans are cooking, heat the cooking oil in a separate large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the cubed pork and cook, stirring occasionally, until browned on all sides and rendered some of its fat, about 8-10 minutes. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot.

   ⏱️ 8-10 minutes
3. 3

   Add the chopped onion to the pot with the pork fat and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped tomatoes and cook until they break down and soften, about 5 minutes.

   ⏱️ 8-10 minutes
4. 4

   Pour in the cooked mung beans along with their cooking liquid. Add the reserved cooked pork. Stir in the fish sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for another 15-20 minutes, allowing the flavors to meld. If the stew becomes too thick, add a little more water or broth.

   ⏱️ 15-20 minutes
5. 5

   Stir in the chopped ampalaya leaves or spinach. Cook for just a few minutes until the greens are wilted and tender, about 3-5 minutes. Taste and adjust seasoning with more fish sauce if needed. The stew should be savory and slightly salty.

   ⏱️ 3-5 minutes
6. 6

   Ladle the Ginisang Monggo into serving bowls. Garnish generously with crushed chicharon just before serving for a delightful crunchy contrast.

   ⏱️ 1 minute