Thursday, 25 April 2013

Ginisang Mungo, Baboy, at Gulay

Sauted Mung Beans with slices of Pork and Alugbati Leaves
Finally,  the 2 weeks (was it even a month?) break for my favorite tv series is over.  I just downloaded a few episodes of my favorite shows (castle, the mentalist, the vampire diaries, grimm. Still waiting for big bang theory, person of interest, glee, grey's anatomy, and arrow).  I just couldn't understand why they need to go on break for 2 weeks when the shows just got back from 2 some even 3 months of long hibernation? Yes, I am complaining.

Anyways, what have we got this time?  Legumes! Mung Beans!  Sauted mung beans or ginisang munggo in Filipino with lots of pork and fatty at that is a favorite not in our household but in every Filipinos'.  My Papa cooks it with large chunks of pork meat and taba (pork fat).  But I noticed that as my parents get older, they try to shy away from this dish.  My mama is avoiding it because of her rheumatism and my father because of his cholesterol and high blood pressure (well, he cannot eat it without pork in it.  May be he needs to try adding chicken :-) ).

Once a month they try to cook this though specially since my nephews and niece likes this delicious dish.

Sauted Mung Beans with lots of Pork cuts and Spinach Leaves.  Cooked by my Papa (my nephews and niece call him Papi)
Once in a while (at least once a month or once in 6 weeks) I cook this dish.  My husband is also trying to lessen our intake of legumes due to their high uric acid content.  

Anyway, I believe most of you know how to cook this ginisang munggo and you have your own cooking style preference for this dish.  Let me share my recipe for a change :-)

If you are a Vegan, try our Vegetarian Sauted Mung Bean recipe which I will be posting later.


Ingredients :

Mung Beans - 1 c.
Pork,  sliced into strips - 150 g
Onion, diced - 1 medium
Garlic, coarsely chopped - 5 cloves

Ground Black pepper
Alugbati Leaves or spinach leaves or any green leafy vegetables
Fish Sauce -  1 1/2 tbsp

Low Sodium Salt to taste   
Vegetable oil
Water enough to cook the beans 

Cooking Procedure : 

1. Wash and soak the mung beans overnight.  Drain, rinse in running water, and set aside
2. Place the mung beans, water (at least 2 cm above the beans), black pepper powder, and Fish Sauce in a pressure cooker.  Boil under pressure for 20 minutes (start timing from the moment the cooker whistles).  Remove pressure from the cooker
3. While cooking the mung beans in the pressure cooker, heat oil in a pan and pan fry the pork until they turn almost brown.  
4.  Add in it the garlic then onions.  Stir for a minute.
5. Pour half of the mungo beans on the pork.  Stir then transfer it back to the pressure cooker.
6. Let the mung beans simmer for at least 10 minutes under medium fire.   Add more black pepper powder and salt to adjust taste if needed. Simmer
7.  Toss in the leafy greens and continue to simmer until the leaves are soft.  Remove from fire


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