I still don’t have an answer as to why people typically cook monggo on a Friday. However, it should not stop us from cooking Pork Monggo any day of the week and any time of the day. After all, it is easy-to-prepare, budget-friendly, healthy, and delicious. I have the recipe with cooking video ready for you.
Pork monggo is not your typical ginisang monggo dish because it was prepared differently. You just need to wash the beans after removing it from the packaging and cook it immediately – no soaking needed. This saves you time, which you can use to do other things.
I like the idea on how monggo dishes can stretch my budget. Mung beans are not expensive and a few cups of these along with meat and other key ingredients would be enough to feed a family of 6 (or even more).
I like this pork monggo recipe a lot because it is simple and delicious. The taste of the pork stands out, while the addition of chicharon bits on top is a bonus that adds texture to the dish.
Did you know that mung beans are good sources of nutrients? I got even more excited after learning that it is a good source of protein. I think that eating pork monggo can easily help us reach our daily recommended protein intake since both pork and mung beans are good protein sources. I also added malunggay leaves and spinach in the recipe to make this dish healthier. I think that we are all aware about the health benefits of malunggay and that of spinach.
Try this Pork Monggo Recipe. Let me know what you think!
Pork Monggo Recipe
- 1 cup mung beans
- 6 ounces pork sliced into thin small pieces
- 1 Knorr pork cube
- 1 bunch spinach washed
- 1 cup malunggay leaves
- 2 medium tomato cubed
- 1 medium onion cubed
- 1/2 cup chicharon crumbled
- 4 cloves garlic chopped into small pieces
- 1/4 teaspoon ground black pepper
- 1 to 2 tablespoons fish sauce patis
- 6 cups water
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Saute garlic, onion, and tomato.
- Add the pork. Cook until the color of the pork turns light brown.
- Pour water into the pot. Let boil
- Add the pork cube. Stir.
- Add the mung beans. Cover and adjust the heat between low to medium. Continue to cook until the mung beans becomes tender. Add more water, if necessary.
- Put the malunggay leaves and spinach in the cooking pot. Stir and cook for 2 minutes.
- Add ground black pepper and fish sauce. Cook for 2 to 3 minutes.
- Transfer to a serving bowl. Top with chicharon.
- Serve. Share and enjoy!
Watch the Video on How to Cook Pork Monggo
Wow Panlasang Pinoy thanks for sharing! Way back my childhood my mom/dad use to prepare cook this gulay monggo pork its very tasty. Now I am far abroad I need to prepare for my own its my time to shine cooking skills. I love you Mom/Dad. (Probinsiyano).
Vanjo Merano says
You are welcome!
JENNIFER FOOTE says
Omg, this recipe is spot on! It tastes just like how my mom makes it. My go to from now on. 🙂
Vanjo Merano says
Jennifer, glad you liked it. Nothing really beats mom’s home cooking.
Thank you so much for making this recipe available… My hanai dad used to cook this and the pic looked exactly how he made it except he would mix in the pork rinds to make it soft since he had no teeth… He passed away last year unexpectedly and finding these recipes brings good memories of his cooking…mahalo
Che Fuentes says
I know why it’s only on friday.. my father told me that back in the days.. people can only go to the public market once a week (or during weekends only) because it’s too far and most (or all) of the vegetables and products they bought won’t last until friday while the beans can last until friday hence they cook them on fridays..haha
I did this dish for lunch today and it was delicious! I suggest to add a little bit more of patis or salt kapag ung mga kasama mo sa bahay ay sanay sa msg (like my father 🙁 )
Celeste Tumonong says
Ginisang monggo is the usual friday fare because you can include leftover fish or pork in cooking it.