Ginataang Munggo at Baboy
Ginataang Munggo at Baboy is a delicious mung bean stew with coconut milk and diced pork. It's hearty, delicious, and perfect with steamed rice!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Servings: 6 Servings
- 1 cup dry mung beans
- 6 cups water
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound pork butt or pork belly, diced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 1-1/2 cups coconut milk
- salt and pepper to taste
- 1 bunch fresh spinach, stems trimmed
Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse 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 legumes 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 garlic and onions and cook until tender and aromatic.
Add pork and cook, stirring occasionally, until lightly browned.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
Add fish sauce and continue to cook for about 1 to 2 minutes.
Add cooked mung bean including liquid. Bring to a boil.
Add coconut milk. Lower heat, and simmer for about 3 to 5 minutes or until pork is cooked through and stew is thickened to desired consistency. Season with salt and pepper to taste.
Add spinach, turn off heat and cover pot for 1 to 2 minutes or until spinach are just wilted. Serve hot.
Calories: 243kcal | Carbohydrates: 25g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 290mg | Potassium: 739mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1150IU | Vitamin C: 9.1mg | Calcium: 80mg | Iron: 3.8mg