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:
covered percent of daily need
