This Kapampangan-style mung bean stew is creamy, savory, and rich with bagoong, tender lechon, greens, and crunchy chicharon.
1 hour 15 minutes · Serves 4
Ingredients for Kapampangan Gisang Balatong
1 1/2 cups shelled mung beans
6 cups water
1 teaspoon salt, plus more to taste
2 tablespoons oil
1 large onion, chopped
8 cloves garlic, minced
2 medium tomatoes, chopped
3 tablespoons bagoong alamang
500 g lechon or lechon kawali, chopped
2 cups baby spinach
1 cup crushed chicharon, optional
Freshly ground black pepper, to taste
Water or stock, as needed
How to cook Kapampangan Gisang Balatong
1.Rinse the mung beans, then place them in a pot with 6 cups water and 1 teaspoon salt. Simmer over medium-low heat for 30 to 40 minutes, until the beans are very soft.
2.Lightly mash the cooked mung beans until partly creamy but still textured, then set them aside.
3.Heat the oil in a large pan over medium heat. Saute the onion until softened, then add the garlic and cook just until fragrant.
4.Add the tomatoes and cook, stirring often, until they soften and break down into the aromatics.
5.Stir in the bagoong alamang and cook for about 3 minutes to round out its flavor.
6.Add the chopped lechon or lechon kawali and toss until coated; let it cook briefly so some fat renders into the pan.
7.Pour in the mashed mung beans and stir well. Add a little water or stock if the mixture is too thick, then simmer for 20 minutes, stirring occasionally.
8.Fold in the baby spinach and cook just until wilted. Season with salt and freshly ground black pepper, then stir in or sprinkle over the crushed chicharon before serving with steamed rice.
