Description
Kapampangan ginisang balatong with mung beans, bagoong alamang, lechon and spinach, a rich and velvety Filipino stew.
Ingredients
Units Scale
Mung Bean Base
- 1 1/2 cup shelled mung beans
- 6 cups water
- 1 tsp salt
- 2 tbsp oil
- 1 large onion, chopped
- 8 cloves garlic, minced
- 2 medium tomatoes, chopped
- 3 tbsp bagoong alamang
- 500 g lechon or lechon kawali, chopped
- 2 cups baby spinach
- 1 cup chicharon, crushed (optional)
- salt
- freshly ground black pepper
- water or stock, as needed
Instructions
- Rinse mung beans and place in a pot with water and salt. Simmer for 30 to 40 minutes until very soft. Mash lightly until creamy, then set aside.
- Heat oil in a pan over medium heat. Sauté onions until soft, then add garlic and cook until fragrant. Add tomatoes and cook until they break down.
- Stir in bagoong alamang and cook for 3 minutes to deepen the flavour.
- Add chopped lechon and toss to coat in the mixture. Allow it to render slightly.
- Pour in the mashed mung beans and mix well. Add water or stock if needed to adjust consistency. Simmer for 20 minutes.
- Add baby spinach and cook until wilted. Season with salt and pepper to taste.
- Stir in chicharron or sprinkle on top before serving.
- Serve hot with steamed rice.