Munggo Guisado (Mung Beans) is also one of my favorite Filipino food dishes. It is a Filipino Super food signature dish with its super simple ingredients but it is packed with super high nutrients. The ingredient we use is usually ampalaya leaves (bitter melon leaves) or better melon fruit. You can also use spinach as a substitute if no ampalaya leaves, you can also use cabbage or moringa fresh leaves and for the meaty taste you want, you can use leftover, fresh or dried chicken, beef, port or even fish. You can add any leafy vegetables you want and you can also add squash, green beans and okra.
In our province of Bohol, Philippines we all used those ingredients and will add one more yummy ingredient, our famous “Coconut Milk” and it’s all perfect! It’s a bowl full of vitamins and nutrients. Now a days we got lots of different versions and techniques on how to cook Munggo Guisado. You can make it simple. It’s all up to you.
Today, I’m gonna give you a different Munggo Guisado recipe version. Enjoy!
1 cup green munggo beans
1 pc. ampalaya (bitter melon) seeded, sliced in diagonal pieces
200 g pork belly cut into strips
1 bunch spinach
1 pc. tomato diced
2-3 cloves garlic chopped
1 pc. small onion chopped
13 cups water
2 tbsp. cooking olive oil
½ tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Boil munggo beans in 6 – 10 cups water for 50 minutes or until tender then set aside.
In a wide pan over medium heat, pour in the oil then sauté garlic until light brown, add onion and tomato. Sauté for 1 minute or until onion is soft.
Add the pork and sauté for 3-5 minutes or until meat is cooked. Add boiled munggo beans, the ampalaya and 3 cups of water.
Bring to a boil and simmer for 4 minutes, or until ampalaya are tender.
Season with salt and pepper to taste.
Then add the spinach, cover, let it boil and remove from heat.
Serve while its hot,
Share to your family and friends! Enjoy!