Focused recipe
Pork Monggo with Fried Galunggong
Easy mung bean stew and crispy fried galunggong fish
Filipino Updated 3/27/2023
Ingredients
Measured from the catalog payload.
- 1 1/2 cups mung bean
- 1 knorr pork cube
- 4 ounces pork cut into small pieces
- 1 hot pepper leaf
- 4 cloves garlic chopped
- 1 onion chopped
- 2 tomato diced
- 5 cups water
- 3 tablespoons cooking oil
- fish sauce
- ground black pepper
- 2 lbs round scad cleaned
- 3 tablespoons salt
- 1 cup cooking oil
Instructions
7 cooking steps
- Start to tenderize the mung beans by boiling 4 cups of water in a cooking pot. Add the mung beans. Cover and cook in low heat setting until it softens.
- Meanwhile, prepare the fish by rubbing salt all over it, including the cavity. Heat 1 cups of cooking oil in a pan. Fry the fish until it gets crispy. Set aside.
- Cook the pork monggo by heating 3 tablespoons of cooking oil that you used to fry the fish. Saute garlic, onion, and tomato.
- Once the onion softens, add the pork. Cook it until it starts to brown. Pour 1 cup water. Let it boil. Cover and continue cooking for 10 minutes.
- Add the softened mung beans and more water as needed. Stir and cook for 5 minutes.
- Add hot pepper leaves and season with fish sauce and ground black pepper.
- Transfer to a serving bowl. Serve with warm rice and fried galunggong. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Fish galunggong, monggo Public recipe Revision 1