Mung Beans w/ Pork (Ginisang Munggos Na May Baboy)

 

INGREDIENTS:

1 pound lean pork, cut into ½ inch strips
2 cups mung beans
8 cups water
4 cloves garlic, minced
½ medium onion, sliced
1 thumb-sized ginger, pounded
1 pork bouillon cube
2 tbsp low-sodium soy sauce
¼ cabbage, coarsely chopped
½ tsp salt
1/8 tsp ground black pepper
2 tbsp olive oil

Tools You Need:
4-quart sauce pan
Deep skillet/pot
Knife
Chopping board

Procedure:
1. Place mung beans in a 4-quart sauce pan and rinse to remove impurities.

2. Fill pan with 6 cups of water and set to boil.

3. Lower heat to medium low and simmer for 25 minutes or until most of the water has dried up. The beans should puff up. Remove from heat and set aside,

4. Heat skillet/pot and add olive oil. Saute garlic and onions until garlic has brown a little and onions become translucent.

5. Add the pork and salt and cook for 10 minutes or so until it has browned a bit.

6. Add soy sauce and ginger and cook for another minute.

7. Add the pre-boiled mung beans and sauté for about 2 minutes.

8. Add 2 cups of water, bouillon cube, and pepper. Stir to mix. Bring to a boil and simmer for another 15 minutes to soften and cook the pork thoroughly, 

9. Add chopped cabbage and cook until it has slightly wilted, about a minute. Serve hot. Top w/ green onions, patis sauce, lemon.