Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pork monggo. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pork Monggo is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pork Monggo is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have pork monggo using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork Monggo:
- Make ready 1/2 kilo pork cut into cubes
- Get 1 cup hibe/dried shrimp
- Take 1 cup monggo/mung beans
- Prepare 1 ampalaya/bittermelon no seed sliced thinly,soaked in hot water
- Prepare 5 cloves garlic minced
- Take 1 onion diced
- Get 2 tomatoes cubed
- Make ready 1-2 cups malunggay leaves
- Make ready 2 tablespoons fish sauce
- Prepare 1 pork bouillon cube
- Get 6 cups water
- Get Cooking oil
- Prepare to taste Salt and pepper
- Get Optional: crushed chicharon and tinapa (smoked fish) flakes
Steps 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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