MAGGI Magic Sarap: Ginataang Monggo With Pata

Ask any Filipino what’s cooking on a Friday, and nine times out of ten, the answer is a resounding Monggo! This iconic “Friday Monggo” tradition has become a beloved weekly ritual in every Pinoy household. But why settle for the usual version when you can give this Friday staple a massive, crowd-pleasing upgrade?

By pairing tender, melt-in-your-mouth pork pata with creamy coconut milk (gata), sweet squash, and the signature savory kick of MAGGI Magic Sarap, this recipe turns a simple payday routine into a bowl of pure, unadulterated comfort. 

It’s the ultimate upgrade your Friday routine deserves!

Ingredients

Set A: Pressure cooking 

• Water for boiling
• ½ Kg Monggo, Soak in water 
• 1 Pc Pata, chopped

• 2 Sachet Maggi Magic Sarap

Set B: Sauteing 

• Oil for sauteing
• ¼ Cup Onion, minced
• 2 Tbsp Garlic, minced
• 1 Tbsp Ginger, minced
• ½ Cup Anchovies, remove the head 
• 2 Cup Tomato, chopped
• ½ Kg Squash, Chopped

• 2 Cups Coconut Milk

Set C: Finishing 

• 3 Cups Eggplant, sliced
• 1 Bunch Sweet Potato Tops

Procedure

Set A: 

In a large pot, pressure cook the  pata, and monggo, with maggi magic sarap, in water for 20 minutes or until tender.

Set B:

Heat oil in a separate deep pot. Sauté anchovies garlic, onion, and ginger until fragrant. Add tomatoes and season with salt and add squash, mix well and  add water and cook until slightly tender. Gently transfer and combine the monggo and sauteide aromatics in the larger pot then season again with fish sauce and black pepper. Add the coconut milk and green chili and simmer for 2-3 minutes.

Set C:

For the final step, add the eggplant and sweet potato tops and cook for 3 minutes. Adjust the taste depending on your liking. 

COOKING NOTES:

• Pressure cooking the pata and monggo for 20 mins will help the cooking process even faster. 
• Stir frequently at the bottom to avoid sticking
• For richer taste instead of anchovies you can also use bagoong or pork broth.
• Adding and cooking the coconut milk on the middle part of the process in low-heat because high heat makes it separate.
• Best served hot with steamed rice

The secret to an unforgettable bowl of Ginataang Monggo with Pata lies in building a deep, seamless flavor, and that is where MAGGI Magic Sarap works its magic. With The Simpol Kitchen, locking in an all-in-one savory richness (linamnam) from the very start has never been this easier. 

Serve it hot over steamed rice, and turn your classic Friday monggo into pure, familiar comfort.

Check the full recipe video here. 

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