Follow these steps for perfect results
munggo (mung beans)
soaked
pork
cut into small pieces
water
garlic
minced
ginger
small root
alamang (shrimp paste)
malunggay leaves
cooking oil
Soak mung beans in water for at least 30 minutes.
Place munggo beans in boiling water and cook until tender (about 20-25 minutes). Drain and set aside.
Heat cooking oil in a pan over medium heat.
Sauté minced garlic, onion and ginger until fragrant.
Add pork and sauté until golden brown and slightly crispy.
Add shrimp paste (alamang) and cook for 1-2 minutes.
Add the cooked munggo beans and water to the pan.
Simmer until pork is tender, about 10-15 minutes.
Add malunggay leaves and simmer for a few more minutes until wilted.
Season with salt and pepper to taste.
Serve hot with steamed rice or fried fish.
Expert advice for the best results
Soaking mung beans beforehand reduces cooking time.
Adjust the amount of alamang based on your preference.
Add other vegetables like spinach or ampalaya leaves for added nutrients.
Everything you need to know before you start
15 minutes
Can be made a day ahead. Flavor improves with time.
Serve in a bowl, garnished with fried garlic or a sprig of malunggay.
Serve with steamed rice
Serve with fried fish (e.g., tilapia or bangus)
Serve with a side of pickled vegetables (atchara)
Complements the savory flavors.
Discover the story behind this recipe
A staple Filipino dish often eaten during Lenten season as a meatless option.
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