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Ginataang Monggo with Pork

Ginataang Monggo with Pork

Mung beans are slowly simmered until tender and creamy in rich coconut milk with thinly sliced pork belly, fresh spinach, and Thai chili peppers, resulting in a thick, savory, and comforting stew bursting with tropical and spicy flavors.

Prep: 15 min Cook: 45 min

Ingredients

  • 198.4 g (7 oz) mung beans (soaked in 4 cups water overnight)
  • 1 Knorr Pork Cube
  • 1.5 lb pork belly (sliced into thin small pieces)
  • 2 cup coconut milk
  • 1 bunch fresh spinach
  • 3.25 cup ampalaya leaves
  • 4 piece Thai chili pepper
  • 1 medium white onion (chopped)
  • 5 clove garlic (minced)
  • 3 tbsp fish sauce
  • 1.5 tsp ground black pepper
  • 6 cup water

Instructions

  1. Heat a cooking pot.

  2. Put the pork into the pot. Sear until oil is extracted.

  3. Add onion and garlic. Saute until onion becomes soft.

  4. Add the mung beans. Stir. Continue to saute for 2 to 3 minutes. Note: the texture of the monggo should be soft as a result of soaking in water overnight.

  5. Pour-in 4 cups water and then add coconut milk. Let boil.

  6. Add Knorr Pork Cube. Stir. Cover and cook between low to medium heat for 30 to 35 minutes. Note: add more water if the liquid starts to dry-up.

  7. Put the greens (ampalaya leaves and spinach) and chili pepper into the pot. Cover the pot and cook for 2 minutes.

  8. Add fish sauce (patis) and ground black pepper. Stir.

  9. Move to to a serving bowl. Serve.