This delicious and flavorful mung beans stew is perfect to prepare not just on Fridays! Best served with fried fish and warm rice!
Serves 3 to 5.
- 350 grams pork kasim or belly
- 1 ½ cups monggo (mung beans), soaked in water
- 5 cups water, for boiling
- 4 tablespoons cooking oil
- 1 head garlic, minced
- 2 pieces onions, chopped
- 4 pieces tomatoes, diced
- 1 cup medium shrimps, shelled and deveined
- Bunch of ampalaya (bitter gourd), alugbati or malunggay leaves
- Fish sauce and black pepper, to taste
Chef Tatung’s Tips:
- You may garnish with chicharon and fried garlic.
- Try adding coconut cream and replace fresh shrimps with fried dilis.
- If you want to cook the monggo with pork pata, you can boil the beans and pata simultaneously and just sauté aromatics in a separate pan and add to the simmering pot.
- You can also add slices of yellow squash and ampalaya into the stew.
- You can dry the tofu with a paper towel to remove the excess water.