Munggo with Pork and Shrimp
Cooking Munggo with Pork and Shrimp is a lengthy process but the final dish is worth the time. Served over rice and you have the perfect Fall dish.
Ingredients
- 2 lb dried, raw, green, whole mung beans soak according to package
- water for pre-soaking mung beans
- 1 Tbs avocado oil or any cooking oil
- 3-5 cloves garlic minced
- 1 medium onion chopped
- 2 Roma tomatoes cut into wedges
- 3 Tbs Patis
- 1 lb pork chopped into bite size pieces
- 12/16 pieces large shrimp deshelled, tail off, and deveined
- 1 bunch spinach
- 1 bunch asparagus chopped 1-1½ inch pieces
- salt and pepper to taste
Instructions
- Wash mung beans, discard and bad ones you may find.
- Fully immerse mung beans and allow to soak according to package directions. *we soak for a whole day.
- Boil Mung Beans for 30 mins and add water accordingly.
- Saute onions and tomatoes with oil at medium/high heat.
- Add Garlic and Pork and stir.
- Lower heat to medium and add Patis and pepper.
- Add all the pot ingredients (mung beans and water) to the pan (saute ingredients). Stir occasionally.*Note: the pork does not have to be fully cooked at this step.
- Continue to simmer on a medium heat and stir. Add water 1 cup at time as needed.
- Add asparagus and shrimp. Stir.
- Add spinach. Stir
- Simmer until asparagus is soft.
- Add salt, pepper or Patis, to taste.
Notes
*Soak the mung beans according to package directions.