Ginisang Munggo with Pata
Ingredients
Scale
- 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
Instructions
- 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.
- In another pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
- Add tinapa flakes sauté for a minute.
- Pour in boiled monggo including soup. Add in pork cube.
- Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add the pata slices and some of the water where you boiled it if it’s too thick.
- Bring to a boil and simmer for 5-10 more minutes.
- Season with fish sauce or salt.
- Add bitter melon leaves and simmer for another 10 seconds more minutes.
- Serve wit rice and enjoy!