Ginisang Munggo with Pata

5 from 10 reviews


  • 3 pata slices (pork hock slices)
  • 2 cups green mung beans (monggo);
  • boiled in 6 cups water
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 3/4 cup flaked smoked fish (tinapa)
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cups bitter melon leaves (or more, if you’re like me)
  • 1 tbsp fish sauce or Salt to taste


  1. Put your slice pata in a small pot and cover it with water. Bring into a boil and simmer until tender, about 20 minutes. Set aside.
  2. In another pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  3. Add tinapa flakes sauté for a minute.
  4. Pour in boiled monggo including soup. Add in pork cube.
  5. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Add the pata slices and some of the water where you boiled it if it’s too thick.
  7. Bring to a boil and simmer for 5-10 more minutes.
  8. Season with fish sauce or salt.
  9. Add bitter melon leaves and simmer for another 10 seconds more minutes.
  10. Serve wit rice and enjoy!