Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)
Mung Bean stew with pork cracklings is hearty and full of flavor for the ultimate comfort food. It's easy to make, budget-friendly, and a great source of protein and fiber.
Servings: 6 servings
Calories: 204kcal
Ingredients
- 1 cup dried mung beans
- 6 cups water
- 1 tablespoon vegetable oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 2 cups chicharon (pork cracklings with attached meat)
- 1 bunch fresh spinach, stems trimmed
- 1 tablespoon fish sauce
Instructions
- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add tomatoes and cook, mashing with the back of the spoon, until softened.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung beans including liquid. Bring to a boil.
- Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
- Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
Notes
- No need to presoak the mung beans. They'll cook and be ready to saute in about an hour.
- Older beans will take longer to soften.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 426mg | Potassium: 519mg | Fiber: 6g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 6.3mg | Calcium: 65mg | Iron: 2.5mg