My mothers have their own way of cooking mung beans, because there seems to be so much that can be mixed with this vegetable. It can be paired with fried fish like tinapa for a “smokey” flavor, okoy (fried anchovies), chicken, and our all-time favorite: pork chicharon.
Ingredients
500 grams Monggo
100 grams pork meat (pang sahog)
1 pack chicharon
2 tomato (medium)
3 cloves garlic (crushed)
1 onion (small)
2 talong (medium)
talbos ng kamote or dahon ng ampalaya
1 teaspoon salt
½ teaspoon pamintang durog
1 teaspoon patis
1 calamansi
1 pork cube
3 tablespoon oil
Preparation
Slice more stew to make the meat.
Wash the mongo beans and place in the casserole.
Add 3 cups of water and boil for 30 minutes.
Extinguish the fire and do not open the lid. It will automatically soften. Do this earlier so that while you wait for the mongo to soften you can still do other household chores. Like cleaning and laundry hehe.
Step By Step How To Cook Sauteed Beans
Saute the garlic and onion, add the tomatoes and when wilted, add the meat. Saute until the meat changes color.
Season with fish sauce. Add 1 cup water to soften the meat, cover and make the heat medium heat.
After 10 minutes, pour the stewed ingredients into the stewed mongoose casserole. If the mongo is dry, you can add water again.
Put pork cubes. And let it simmer until the mongo is soft.
Season with salt and pepper according to your taste.
Drop the sliced eggplant and after 3 minutes the talbos.
Remember that mongoose is dried in broth or boiled so it is better that you cook enough broth.
After only two minutes you have placed the talbos turn off the fire.
You can add the chicharon pork after the mongoose is cooked or just toppings on top of the mongoose when you serve it for a crunchy twist 😀