Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Crackling)

If you have roughly 1 hour and 25 minutes to spend in the kitchen, Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Crackling) might be an awesome gluten free, dairy free, and pescatarian recipe to try. This soup has 48 calories, 2g of protein, and 3g of fat per serving. This recipe serves 6 and costs 76 cents per serving. 83 people found this recipe to be tasty and satisfying. A mixture of vegetable oil, tomato, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Kawaling Pinoy. Winter will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is super. Try Monggo con chicharon (mung bean stew with pork cracklings), Mung Bean And Shrimp Soup (ginisang Monggo), and Ginisang Munggo at Sotanghon for similar recipes.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 80 minutes

 

Ingredients:

2 tablespoons fish sauce

2 to 3 cloves garlic, peeled and minced

1 medium onion, peeled and minced

1 teaspoon salt and more to taste

1 bunch fresh spinach, stems trimmed

1 large tomato, chopped

1 tablespoon vegetable oil

6 cups water

2 cups chicharon (pork cracklings with attached meat) or very crisp lechon kawali

1 cup dried munggo (mung beans)

Equipment:

pot

Cooking instruction summary:

In a pot, bring dried beans, water and 1 teaspoon salt to a boil. Skim off froth that accumulates and beans that float on top. Lower heat and cook, covered, for about 1 hour or until beans are softened and skins have burst.In another pot, heat oil over medium high heat. Saute garlic and onions until tender and aromatic. Add tomatoes and cook for another 2 minutes, stirring frequently and mushing tomatoes with back of spoon. Add in fish sauce and to allow to cook for about 1 to 2 minutes.Pour in cooked mung bean including cooking liquid. Bring to a gentle boil. Stir in pork cracklings and continue to cook for about 5 minutes or until pork is softened. Season with additional salt to taste. Add in spinach, turn off heat and cover pot for about 2 to 3 minutes or until spinach are wilted. Serve hot.

 

Step by step:


1. In a pot, bring dried beans, water and 1 teaspoon salt to a boil. Skim off froth that accumulates and beans that float on top. Lower heat and cook, covered, for about 1 hour or until beans are softened and skins have burst.In another pot, heat oil over medium high heat.

2. Saute garlic and onions until tender and aromatic.

3. Add tomatoes and cook for another 2 minutes, stirring frequently and mushing tomatoes with back of spoon.

4. Add in fish sauce and to allow to cook for about 1 to 2 minutes.

5. Pour in cooked mung bean including cooking liquid. Bring to a gentle boil. Stir in pork cracklings and continue to cook for about 5 minutes or until pork is softened. Season with additional salt to taste.

6. Add in spinach, turn off heat and cover pot for about 2 to 3 minutes or until spinach are wilted.

7. Serve hot.


Nutrition Information:

Quickview
49k Calories
2g Protein
2g Total Fat
5g Carbs
36% Health Score
Limit These
Calories
49k
2%

Fat
2g
4%

  Saturated Fat
1g
12%

Carbohydrates
5g
2%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
917mg
40%

Get Enough Of These
Protein
2g
5%

Vitamin K
276µg
264%

Vitamin A
5567IU
111%

Folate
121µg
30%

Manganese
0.6mg
30%

Vitamin C
21mg
26%

Magnesium
63mg
16%

Potassium
436mg
12%

Vitamin B6
0.19mg
10%

Iron
1mg
10%

Vitamin E
1mg
9%

Fiber
1g
8%

Calcium
75mg
8%

Vitamin B2
0.12mg
7%

Copper
0.14mg
7%

Vitamin B1
0.07mg
4%

Phosphorus
42mg
4%

Vitamin B3
0.76mg
4%

Zinc
0.43mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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