(Chicago) – Guisadong Monggo is one of my favorite Filipino dishes. It’s not expensive to make and highly nutritious. You can omit or limit the pork and “bagoong” if you have dietary restrictions. Usually, left over “lechon kawali” is used for this dish. But I prefer to use pork legs since the bones add flavor to the broth –the longer you simmer the pork, the better.
“Sinong magsasabing pang carinderia o turo-turo lang ang guisadong mongo?” The hearty flavors and vibrant color of this dish are something Pinoys should tell the world.
Best eaten with lots of rice, as usual. 🙂
Ingredients:
- 1 ½ cups dried mongo (mung bean)
- 4 cups water
- 1 teaspoon salt
- 1 lbs pork legs or hocks
- 6 cloves garlic, mashed
- 1 large onion, diced
- 2 plum tomatoes, chopped
- 1 tablespoon bagoong (or patis)
- 3 cups spinach or chili leaves
Directions:
Heat oil in a large sauce pan over medium high. Use cast-iron or Dutch oven if you have. Add the pork legs and brown all sides. In the picture, you will see that I did not cut the leg into pieces yet, since it is easier to brown the skin as a whole. Once the skin gets a good tan, remove the pork, cut into pieces and set aside.
Reduce oil in the pan and lower heat to medium. Add garlic and onion and sauté until translucent for about 5 minutes. Add the tomatoes and cook until softened for 1 minute. Add mongo, salt and water. Bring to a boil and put back the pork leg slices. Cover, reduce heat to medium low and simmer for 40-50 minutes. Stir occasionally and add water if drying up quickly.
Check the pork for tenderness using a fork. Cook a few more minutes if necessary. Add bagoong and cook for 5 minutes. Add spinach and cook for 2 more minutes until the leaves wilted. Add more bagoong as you want.
