Munggo
Munggo is basically mushy mung beans with greens and it’s delicious—especially eaten as a main with white rice or as a cozy side to a piece of fish.
Ingredients
1.25 cup unpeeled mung beans, washed and drained
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons garlic powder
.25 pound pork belly or chicharrones (the bag of pork rinds you get from the chip aisle) or bacon, roughly chopped into bite-sized pieces and/or shrimp, peeled and deveined
About 5 ounces or a couple big handfuls of spinach or marungay leaves
3 tablespoons fish sauce
Salt
Optional toppings: crushed chicharrones, chili oil
Preparation
In a large pot or heavy dutch oven, add rinsed mung beans and 6 cups of water. Bring to a boil.
Drain water and add mung beans to a large bowl and add cold water. Tilt bowl to pour out water and the green shells that have floated to the surface. Continue adding cold water to the bowl and rinsing off as many of the green shells from the mung beans as you can or until you lose patience.
To the pot, on medium high heat, add oil and garlic. Sauté for 2 minutes then add the pork and/or shrimp. Cook for 3-5 more minutes or until pork is brown or shrimp is orange.
Add rinsed mung beans, 3 cups of water, garlic powder, fish sauce, and a generous pinch of water to the pot. Bring to a boil, then cover and turn heat down to medium low. Let simmer for 30 minutes.
Uncover pot and stir in spinach until wilted.
Add salt to taste.
Enjoy with rice or as a side dish with fish. Top with crushed chicharrones and/or chili oil if you prefer.
