Are you looking for another way to cook ginisang monggo? Well, this version features thick soup and chicharron. Read further to see the recipe.
Ginisang monggo is a favorite meal of Filipinos because it’s delicious and the ingredients to make it are cheap and easily available.
I already posted the simple Ginisang Monggo recipe and this post is not the same. This features a thicker soup made from the disintegrated monggo flesh and some more ingredients to make it tastier.
This recipe is actually inspired by my Kapampangan friends.
- 1 cup monggo – cleaned
- 8 cups water
- 1/2 kilo pork belly – chop into small pieces
- 1 cup chopped pumpkin
- 4 medium tomatoes – chopped
- 2 medium red onions – chopped
- 4 cloves garlic – finely minced
- 1/2 cup ampalaya leaves
- 2 tablespoons chopped ginger
- Salt and pepper to taste
- Using a deep pot, boil the monggo (7 cups water) until they disintegrate and form a brown thick soup. Set aside.
- Make chicharron: start by boiling the fat part of the pork belly and let the water dry out. Let the fat fry in its own oil. Remove from the pan and set them aside.
- Using the oil from the pork fat, saute garlic, onion, and ginger.
- Add the tomatoes and let it simmer.
- Add the pumpkin and pork meat. Then, let it simmer.
- Put one cup of water and let boil until the pork meat tenderizes.
- Add the thick monggo soup and let it boil.
- Season with salt and pepper.
- Turn off the heat and top with the ampalaya leaves. Cover the pan and let the remaining temperature cook the leaves.
- Top with the chicharron and serve.
- The amount of water may vary. You can add some if you want the soup less thick.
- You can also tenderize the pork meat along with the monggo.
- This ginisang monggo is best eaten with hot rice and a spicy fish sauce.