For our friends who dislike pork, alternatively, we can replace it with chicken, and the process of cooking our viand is just the same (except for the part where we cook the pork until it produces its oil).
The mung bean, monggo, or munggo, also known as green gram, is high in protein, carbohydrates, and many vitamins and minerals per 100 grams of servings.
Because of that fact, many food companies are now taking the “initiative” of processing it as meat and egg alternatives.
But why would you want to eat processed food when you can savour its deliciousness and nutrients without adulterating its natural properties?
I don’t know about you, but for me, I don’t want to eat something that their creator says, “it tastes and feels like it is in your mouth, but it’s not actually what you think it is.”
I have nothing against innovations. But if someone applies it to the foods we intake, plus the fact that we don’t know how they are making it and just saying that they’re creating a “lab-grown egg and meat with 30% or less mung bean” for human consumption, that bothers me.
But, you didn’t come here for my jabbering talk, so enough with that. My apologies. :)
Well, to describe it plainly, it’s easy. You don’t even need special skills to cook our viand.
What you need is a little bit of knowledge to prepare and cook the savoury mung bean dish. And HeartyTongue is here to help you with that.
When you start to have the basic know-how, you’ll be amazed at how many Ginisang Monggo variations you can make.
Traditionally, a variant of the recipe is cooked on Fridays of Lent when certain religious sects abstain from eating meat. It meant cooking it with fish or prawns instead.
That explains why you might have heard someone saying that the Ginisang Monggo recipe is for Fridays.
For now, we’ll leave the traditions behind and go with the ingredients of Pork and Ampalaya variation.
Now that we have the tools let’s check out the ingredients and instructions on How to Cook Ginisang Monggo with Pork and Ampalaya.
Although the Ginisang Monggo with Pork and Ampalaya is best served hot in the cold seasons, we can break traditions. You can cook and serve it any time of the day and any day of the year.
While our monggo is probably still half-cooked even after we've finished frying the tofu, we need to go ahead and sauté the aromatics and pork.
I usually do one of either first step of sautéing, which you can also choose to do:
— A. Use another pot or pan. Or just clean the same frying pan as fast as possible. Put the pork on it and add a little amount of water, cover, turn on the stove and again, let the pork produce its own oil. (I believe this step is too tedious for anyone.)
— B. The second is just removing the oil used for frying the tofu, then straight away, pan-fry the pork to a golden brown, and it will still produce its own oil. (This step is more ideal, which is why I want you to stick yourself with it.)😁
But, you have to remember that following either option doesn't really change the fact that we still need to pre-cook the pork.
So, go on your way to cook the meat and finish our kitchen escaped!
30 to 40 minutes may already have passed boiling our monggo. Let's go back to our pot then.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I hope you enjoyed our version of Ginisang Monggo or Mung Bean Stew cooked with Pork and Ampalaya.
Thanks a lot! See you on the next recipe!