Gisadong Munggo with Chicharon
Mung bean soup or Gisadong Munggo is a soup dish made out of mung beans cooked in pork broth infused with lots of garlic. There are several variations of this dish and it all depends on the region, some use prawns, others add green leafy vegetables like spinach and sweet potato tops and others use pork cracklings like the one we had for this post today.
Pork cracklings specially the one that lost its crispiness are usually used as an ingredient in the Philippines, we use it usually in soupy/saucy dishes like Pinakbet, Batchoy and this dish which rehydrates the pork crackling giving a really nice texture similar to overcooked tendons.
Gisadong Munggo is a very popular Filipino dish due to the fact that it’s a very economical and nutritious dish. Usually it is paired with fried fish or pork and served together with rice to make it a complete meal.
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- In a pot sauté garlic in oil until golden brown, remove garlic from pan then set aside.
- Add mung beans, chicharon and stock, bring to a boil and simmer for 45 mins to 1 hour until the beans are really soft and mushy.
- Add spinach and crispy garlic then season with fish sauce and pepper.