Ginataang Munggo at Baboy
Creamy Mung Bean Soup with pork and coconut milk is hearty, tasty, and budget-friendly meal the family will love. Perfect with steamed rice!
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry mung beans
- 6 cups water
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound pork butt or pork belly, diced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 1 1/2 cups coconut milk
- salt and pepper to taste
- 1 bunch fresh spinach, stems trimmed
Instructions
- 1
Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse in cold, running water until water runs clear. Drain well.
- 2
In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- 3
Lower heat, cover, and continue to cook for about 45 to 50 minutes or until legumes have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- 4
In another pot over medium heat, heat oil. Add garlic and onions and cook until tender and aromatic.
- 5
Add pork and cook, stirring occasionally, until lightly browned.
- 6
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- 7
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 8
Add cooked mung bean including liquid. Bring to a boil. Cook until pork is tender and liquid is slightly reduced.
- 9
Add coconut milk.
- 10
Lower heat, and simmer for about 3 to 5 minutes or until stew is thickened to desired consistency. Season with salt and pepper to taste.
- 11
Add spinach, turn off heat and cover pot for 1 to 2 minutes or until spinach are just wilted. Serve hot.