Ginisang Munggo with Chicharon and Toasted Garlic

Sautéed mung bean stew (Ginisang Munggo), is a savory stew or soup made of whole mung beans, pork, shrimp, ampalaya garnish with chicharon (pork cracklings), tinapa fish and toasted garlic.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 536kcal

Ingredients

1 ½ cup mung beans washed and boiled
1 medium onion cubed
5 cloves garlic minced
2 large tomato cubed
⅓ pound ground pork
⅓ pound medium shrimp peeled and deveined
3 tablespoons fish sauce (patis)
6 to 8 cups water (for boiling mung beans)
3 tablespoons cooking oil
Pepper leaves (as much as you want)
Spinach ampalaya leaves or one ampalaya vegetable (optional)

Garnish

8 pieces tinapa
1 bag of chicharon
2 heads garlic to make toasted garlic peeled and pounded

Instructions

Prepare Toasted Garlic

Peel and crush each cloves of garlic. Pound garlic using a mortar.
In a pan over medium-low heat, fry garlic until golden brown and crisp. Reduce heat as garlic cooks and stirring constantly to cook evenly.
Remove from pan, drain oil and transfer to a container. Cover container with lid once garlic has cooled down.
Watch Toasted Garlic video.

Prepare Tinapa

Fry tinapa before sauteeing the ingredients.
Remove from heat. You can add the cooked tinapa when sauteeing the ingredients or follow my instructions below.
This is optional but this is how I do it. Separate head and body. Peel off skin.
In a sachet bag, add head and skin. This will add so much flavor to the stew. Set aside.
Shred the body into pieces as garnish.

Prepare Ampalaya

Wash and cut ampalaya in half.
Remove and discard seeds.
Soak ampalaya in warm water with salt for 30 minutes.
Drain water and pat dry ampalaya with paper towel.
Fry ampalaya for 3 minutes or until golden. It should remain crisp and not soggy.
Remove from heat and set aside.

Instructions

In a deep pot, heat oil over medium heat.
Saute onion for 2 minutes.
Add garlic. Cook for 2 minutes or until golden.
Toss-in tomato and cook until soft. Crush tomato.
Stir in ground pork. Cook until pork is pale in color.
Toss-in shrimp and cook until pink.
Add fish sauce
Stir-in cooked mung beans.
Add tinapa head and skin in a sachet bag or if you prefer add the whole tinapa.
Simmer for 15 minutes in low heat.
Season with salt or fish sauce.
Add a few pieces of chicharon but don’t get it soggy.
Add pepper leaves, spinach, ampalaya (bitter melon) or leaves. Cook for a minute.
Serve hot! On the side, serve pork cracklings (chicharon), pieces of tinapa and toasted garlic as garnish while having stew or soup. Enjoy!

Nutrition