Ginisang Monggo with Pork Pata is a Filipino soup/stew dish prepared with dried green mung beans and pork leg hocks slowly braised with lots of garlic. Cooked until pork leg falls of the bone and is fork tender which makes the fat melt in your mouth.
Ginisang Munggo or Ginisang Monggo is a staple dish in the Philippines popularly prepared on Fridays specially during the Holy Week season where it is cooked without meat and paired with fried fish. A very versatile soup/stew dish where it can be prepared in many ways, the most usual and most frugal one uses only a few amount of dried shrimps, it can also use smoked fish or small amount of fatty pork or if you want to go all out then it can be prepared with bagnet, copious amount of chicharon or even use pork leg like our post today.
It’s quite hard to describe this dish but if you know dal and had tried them then that is the next closest thing to this dish, just add fork tender meat, no spices and tons of garlic. The result is this comforting garlicky dish with the texture of mashed lentils that is meaty, best paired with plain rice.
Ginisang Monggo with Pork Pata is a Filipino soup/stew dish prepared with dried green mung beans and pork leg hocks slowly braised with lots of garlic. Cooked until pork leg falls of the bone and is fork tender which makes the fat melt in your mouth.
In a pot sauté garlic in oil until golden brown, remove garlic from pan then set aside.
Add pork legs and fry until golden brown on all sides.
Add mung beans and stock, bring to a boil and simmer for 1 1/2 hours until the beans are really soft and meat is very tender. Add water if the soup is too thick for your preference
Add spinach if using then season with fish sauce and freshly ground black pepper.
Pork leg and lots of garlic sound really amazing. This looks comforting, filling and so tasty.
It looks like ground peanuts on top of the dish (maybe I could add those to the dish)? Pork leg meat falling off the bone- yippee!
Ohh that is a good idea
Mung bean? That’s new. I wish I could give it a try. So far I only know mung bean paste used in Asian cakes and buns.
I’m not familiar with this recipe, but it sounds fantastic. It’s the perfect kind of recipe for simmering on the stovetop on a cold winter day!
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Pork! SUCH good stuff — love its flavor, and this dish looks so succulent. Neat recipe, and a new dish to me. Thanks!
Agree on pork being a good stuff, I remember one of the food vloggers that I follow once said “Pork does not need seasoning, it comes pre-seasoned”
You always introduce some new and unique recipes on your blog! I’m not familiar with this one, but it sounds great, hearty, and so inviting!
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Pork is the best! Just so succulent. And there is nothing better than when it is braised… Yum!