Ginisang Munggo at Chicharon #dinner #budgetfriendly

Ginisang Munggo at Chicharon is a delightful mung bean stew seasoned with pork cracklings. Thick, healthy, delectable and spending plan benevolent, it's a definitive solace food!

Mung beans are a staple fixing in my kitchen. They're anything but difficult to cook, function admirably with different fixings and flavorings, an astounding wellspring of protein and fiber, and financial plan agreeable, as well. A common worker charge, a one-pound of mung bean which costs generally $2 can liberally take care of a huge group with a lot of extras to save. #winner

As the firm pork skins stew and relax in the stock, the fat they render injects the munggo soup with luscious flavor. Furthermore, with verdant spinach leaves steamed in the pot just until shriveled to gather things together, this ginisang munggo is healthy and delicious.

Also Try Our Recipe : ALABAMA TOMATO PIE

Ingredients

• 1 cup dried mung beans
• 6 cups water
• 1 tablespoon vegetable oil
• 1 onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 1 large tomato, chopped
• 2 cups chicharon (pork cracklings with attached meat)
• 1 bunch fresh spinach, stems trimmed
• 1 tablespoon fish sauce

Instructions

1. Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
2. In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
4. Add tomatoes and cook, mashing with the back of the spoon, until softened.
5. In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. 
6.  Add fish sauce and continue to cook for about 1 to 2 minutes.
7. Add cooked mung beans including liquid. Bring to a boil. 
8. Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
9. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.

For More Details : bit.ly/3dVU7OG

Read More Our Recipe : Hawaiian Butter Mochi