Ginisang Munggo (Sauté Mung Beans)

Since it's been raining a lot recently, I started to crave for mung beans or just simply "munggo". Some people call it Stew Mung Beans and some Sauté Mung Beans. This dish is so Filipino that everyone in the Philippines probably eat this kind of food. Honestly, I don't like veggies but these mung beans are edible enough even to choosy guys like us who's in love with meat.

 

Ingredients:

2 tbsp. cooking oil
1 medium onion, chopped
1 tbsp. garlic, minced
3 pieces of fried Gigi (Galunggong), fillet in pinch sizes "hinimay"
1/4 kilo pork cubes, washed with running water (note: wash it separately against the munggo, ok?)
2 medium ripe tomatoes, chopped
4 cups water (or more)
1 tsp. fish sauce (patis)
2 cups munggo or mung beans, washed with running water and drained

1 bundle of new-sprout ampalaya leaves/bitter gourd (talbos ng ampalaya)
salt to taste

Procedures:

1. Heat large saucepan over medium heat. 
2. Add cooking oil then add pork. 
3. Cook until light brown and crispy (when you got fat and skin on the pork cubes). Set aside pork.
4. Sauté garlic until light brown. Set aside on the saucepan.
5. Add onion and cook until translucent.
6. Add tomatoes and stir often until tomatoes are softened, about 5 minutes.
7. Add pork cubes back into the pan and keep on stirring.
8. Add mung beans "munggo".
9. Add  Gigi "galunggong" fish.
10. Cook everything for around 3 minutes.
11. Pour water. Cover and simmer, stir occasionally, until the beans are quite tender and the stew has thickened, about 30-40 minutes.
12. Add ampalaya leaves.
13. Season with fish sauce and salt to taste.
14. Serve with steamed white rice.