Ginisang Munggo

It's Thursday at the time of this writing and tomorrow I'll cook this dish. I don't know why the Filipinos have this tradition of cooking munggo on Fridays but it's one of my favorites and I'm craving for it. My version is like any other recipes out there but instead of focusing mainly on the munggo, I made a few adjustments in which you will soon learn shortly. I use the type of munggo beans that have been previously cracked. It's readily available in markets and groceries. This lessens the cooking time and the task of mashing the beans. I'm getting hungry, so let's cook!

Ginisang Munggo

What you'll need:

• 1/2 kilo pork belly, cut into bite-size pieces
• 1/4 kilo prawns, shelled
• 1/2 kilo cracked mung beans, pre-boiled
• 3 cloves garlic, chopped
• 1 med onion, sliced
• 3 med tomatoes, cubed
• 3 cups ampalaya leaves 
• 3 cups pork stock
• 2 cups shrimp stock
• 1 cup crushed chicharon

How to:

1. First, boil pork in salted water until tender. Drain and reserve the stock. Let cool.
2. In a separate pot, boil prawn shells for 10 minutes to make stock. Mash to unlock the flavor. Strain and set aside.
3. Fry pork in oil until golden and add garlic, onions and tomatoes.
4. Sauté in medium high heat until tomatoes are crushed.  
5. Add prawns and mung beans. 
6. Pour in the pork stock and shrimp stock.
7. Bring to a boil and simmer for 10 minutes. 
8. Season with salt and pepper according to taste. *Note: Try using patis instead of MSG but it's up to you which do you prefer.
9. Add the remaining ingredients and remove from heat.
10. Serve with rice and enjoy!