myFresha-licious: Mungo w/ Chicharon

Mungo w/ Chicharon

TGIF!!! And I really mean it.  This is one of those Fridays I am looking forward to since I have Saturday and Sunday to be out of the office.  I need a break to cool myself off as the tension in the office has gotten into me for the past days.
I need a good movie to watch.  I’m planning that we go watch avengers on IMAX-3D this weekend but most good theaters are fully booked and the goods seats are all taken!!!  And the ticket is so expensive – $22 per person!!!!! (sniff, sniff)  A regular 3D would be at $15 per person, so it’s better to go IMAX-3D right? The question is how???? 
Before I flare up, let me post this mungo recipe by Mama Glo.  It’s almost similar in preparation and procedure as my Ginisang Mungo


Munggo (mung) beans – 1 cup
Pork , sliced into small sizes – quantity as desired
Pork Chicharon – quantity as desired
Onion, diced – 1 medium
Garlic, diced – 5 cloves
Ripe Tomatoes
Fish Sauce – 1 tbsp
Salt and Ground black pepper to taste
Spinach leaves

Aside from spinach leaves, you can also add other leafy vegetables like the malunggay (moringga)  leaves or kamote tops (young leaves of sweet potatoes) or any edible leaves that are available

 © Fresha-licious :  Spinach leaves

Cooking Procedure:

1. Cook the mung beans in a pressure cooker until it is cooked.  It will look like mushy
2. in another pan, sauté the garlic, then the onion and ginger, then the tomatoes.  When the onion is translucent, add the pork and pan simmer it until the pork is cook.
3.  Add the cooked mung beans.
4. Season with salt, ground pepper, and fish sauce. Add at least ¼ of the pork chicharon. Let it boil for a few minutes.
5. Add the spinach leaves and then remove from the fire.  Let the heat of the soup cook the veggies

Top the ginisang mungo with the pork chicharon before serving.

 © Fresha-licious (04May2012)