Called a poor man’s dish, this healthy stew is cooked with boiled mongo (mung beans) simmered with sauteed pork, garlic, onions and tomatoes to make a thick sauce. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added. With the price of vegetable these days, I don’t understand how ginisang mongo can be called a poor man’s dish.
My mother-in-law used to cook ginisang mongo with chicharon or pork cracklings. I suppose that would negate the “healthiness” of ginisang mongo. It was delicious though. She also added hibe (salted dried shrimp), something I rarely use because I am allergic to shrimps.
The best way to cook this dish is by pre-boiling the mongo beans and then cooking it to a mush with the pork. That will yield a thick and very flavorful sauce.
1/2 k. of pork rump (kasim) or belly (liempo)
1/2 c. of mongo beans
1 tbsp. of minced garlic
1 onion, diced
3 tomatoes, diced
4-5 pcs. of okra
1 bunch of talbos ng kamote
2 tbsp. of cooking oil
salt and pepper
How to :
Wash mongo beans well. Soak for several hours before use. Drain and discard the water. Place the mongo beans in a small saucepan with enough water to cover. Set over high heat and bring to a boil. Lower the heat, cover and simmer for 20 to 30 minutes.
Cut the pork into 1″ x 1″ cubes. Heat the oil in a deep casserole. Add the pork cubes and fry over high heat until the pork starts to brown. Add the garlic, onion and tomatoes. Cook until the vegetables are very soft. Add 2 c. of water and the mongo beans with its liquid. Season with salt and pepper. Bring to a boil. Cover, lower the heat and simmer for 35 to 40 minutes.
Meanwhile, pick the tender leaves of the talbos ng kamote. Dice the eggplant and cut the okra diagonally into halves. Add the eggplant and okra to the casserole and simmer for 10 to 15 minutes. Add the talbos ng kamote and simmer for 2 more minutes. Serve hot.