Ginisang Monggo at Chicharon
Don’t you have those days where you are not in the mood for any heavy meat dish and you just want to feel healthy? Good thing that Filipinos are also knowledgeable in cooking vegetable dishes!
This GINISANG MONGGO AT CHICHARON recipe is a nice break from all the greasy and oily meat food. Plus, it will also help get your health back in track. Let’s learn how to make this lutong Pinoy recipe!
What You Need
- 1 cup dried monggo, washed and drained
- 7 cups water
- 1 tbsp vegetable oil
- 1 medium onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 2 cups chicharon or very crispy lechon kawali
- 1 bunch fresh spinach, stems trimmed
- 1 tbsp fish sauce
What To Do
- Combine monggo, water, and one teaspoon of salt in a pot over medium heat and bring to a boil. When froth accumulates on top, skim it along with some beans that float.
- Lower heat and continue boiling with the cover on top for 1 hour or until the beans are soft and the skins have burst.
- Heat oil in another pot over medium heat. Sauté onions and garlic until they are tender and aromatic. Add tomatoes, mashing them until they are softened and release juice. Add fish sauce and continue cooking for 1-2 minutes.
- Add the monggo with the liquid and boil.
- Add pork chicharon or lechon kawali and cook for another 3-5 minutes. Adjust the taste with salt and pepper when needed.
- Turn of the heat and add spinach. Cover the pot and let it stand for 2-3 minutes or until the spinach are wilted. Serve hot.