Ginisang Munggo (My own version)

Munggo or Mung Bean (Vigna radiata), alternatively known as the moong bean, green gram,is a plant species in the legume family. Monggo is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes. In the Philippines, munggo is a very popular dish that many cooked it every Friday, as Pinoys try to skip eating meet on that day of the week.

Ginisang Munggo is also easy to make. There are many methods on how to cook this dish. I am sharing you my method.

Ingredients:
1 cup whole munggo beans
4 cups water
2 tbsp vegetable cooking oil
5 cloves garlic, peeled and minced
1 pc onion, peeled and minced
2 pc tomatoes, chopped
¼ kilo pork, chopped into small pieces
2 pcs Tokwa, friend and cut into cubes
1 small packed of chicharon
1 cup ampalaya leaves or you can also add ampalaya sliced very thinly
1 pc Pork Broth Cube (optional)
salt and pepper
Patis

Instructions:
Wash munggo beans thourougly and drain. Soak it in water and stir, then remove floating uneccesary particles on it. In a cooking pan, saute garlic, onion and tomatoes. Put the pork and add some patis, let it cooked for 10-15 mins, put some salt and pepper to taste. Pour in the munggo beans and then add water. Simmer and stir ocassionally until the beans are cooked. Add tokwa and chicharon, simmer for another 2 minutes. Put ampalaya leaves on top and turn off the heat. Best serve while hot. Enjoy!