Recipe: Sauteed Mung Bean with Pork Crackling

I always crave for hot soup during rainy weather.  Now being a total newbie in cooking, I decided to find a recipe that is easy to cook and consists of only a few ingredients.  Munggo guisad0 (Mung Bean soup) is a dish that I haven’t eaten for a very long time.  I think the last time I tried one was when I was still a little girl.

My kitchen has enough tools for me to cook a lot of things.  I have to be brave and cook or else, I will never learn.  So today, I cooked Mung Bean Soup with Pork Crackling (Munggo guisado w/ chicharon).

After reading so many blogs about Mung Bean recipes, I landed upon Kawaling Pinoy’s site.  I like Lalaine’s version because it’s unique.  She used chicharon (pork crackling) instead of pork for her recipe.  I decided to adapt her recipe and I must say I loved how it tasted!  I made some adjustments like changing spinach to ampalaya leaves and not adding more salt at the end.

Mung Bean Soup with Pork Crackling

2015-08-09 00:42:54

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Ingredients

1. 1 cup dried mung beans (munggo)
2. 2 cups pork cracklings (chicharon)
3. 3 cloves garlic, chopped
4. 1 medium onion, chopped
5. 1 large tomato, chopped
6. 1 cup fresh ampalaya leaves
7. 6 cups water
8. 2 tablespoons fish sauce
9. 1 teaspoon salt
10. 1 tablespoon oil

Instructions

1. Bring mung beans, water and salt to a boil in a pot.
2. Remove froth that accumulates on top. Remove the beans that float as well.
3. Once boiled, lower heat and cover pot. Cook for one hour until beans are softened.
4. In a separate big pan, heat oil over medium heat.
5. Saute garlic and onions until cooked.
6. Add tomatoes and cook for 1-2 minutes, stirring the mixture and mashing the tomatoes using your cooking utensil.
7. Add fish sauce (patis) and cook for another 2 minutes.
8. Add the cooked mung beans including the cooking liquid to the pan. Bring to a boil.
9. Add the pork cracklings (chicharon) and continue to cook for another 5 minutes.
10. Add the ampalaya leaves and immediately turn off heat.
11. Cover pan for 3 minutes or until the ampalaya leaves are cooked.
12. Serve hot and enjoy!

By Rochelle Sy Chua

Adapted from Kawaling Pinoy

Adapted from Kawaling Pinoy

HeaRty's Haven https://superoldblog.hearty.ph/

I made a little booboo when I started cooking the mung bean soup.  I spilled almost all the contents of the mung bean pack at the floor.  The company made double packaging but what I didn’t realize is that the second packaging wasn’t sealed so when I opened it, almost 80% of the contents fell off.  Lucky, I was able to save 2 cups of mung beans.  I used one cup for this recipe and will use the other for a dessert.