- Prep Time
- 1 tbsp cooking oil
- 1 tbsp garlic, minced
- 1/4 cup onion, sliced
- 1/4 cup tomatoes, quarter sliced
- 1/4 kg pork belly, chopped into small cubes
- 2 tbsp fish sauce
- 1/4 tsp black pepper
- 6 cups water
- 500 g mung beans
- 1/2 cup ampalaya leaves
- 3/4 tsp salt
2-in-1 On-the-go Checklist
- Cook Time
Cooking the Mung Beans
- Wash the mung beans and then boil in cooking pot filled with 5 cups of water. May take up to 20 minutes or more for the mung beans to cook.
- Stir occasionally for consistency. It's also a sure way to avoid burning some mung beans at the bottom.
- Add 1 cup of water after boiling the mung beans to its desired consistency and texture.
Cooking the Meat and Vegetables
- In a preheated frying pan with cooking oil, sauté the pork in garlic and onions for 5 minutes.
- Add just 1 tablespoon of fish sauce then the black pepper. Mix ingrediens in frying pan and cook for 2 minutes more or until the pork starts to evenly turn light brown.
Mixing All Ingredients
- Transfer all the ingredients from the frying pan into the cooking pan with the mung beans. Mix all ingredients well, put on the lid, and then boil. May take 15 minutes to boil.
- Immediately after it boils, add 1 tablespoon of fish sauce, and the tomatoes, then simmer for 10 minutes.
- Add the ampalaya leaves and simmer for another 3 minutes.
- Turn off heat and serve while hot. I hope you enjoy your Ginisang Munggo!
- Total Time
- Servings Per Recipe 2444g (6 servings)
Nutrition InformationServing Size 1/6 of recipe (407g)
Amount Per Serving
- Calories 345 Calories from Fat 225
- % Daily Value*
- Total Fat 25g 38%
- Saturated Fat 8g 40%
- Cholesterol 30mg 10%
- Sodium 1246mg 51%
- Total Carbohydrate 20g 6%
- Dietary Fiber 7g 28%
- Sugars 2g 6%
- Protein 11g
- Vitamin A 14%
- Vitamin B6 0%
- Vitamin C 25%
- Calcium 5%
- Iron 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.