Ginisang Monggo with Vegetables

Ingredients for Ginisang Monggo with Vegetables

• 12 oz mung beans
• 5 oz pork, thinly sliced
• 1 Knorr Pork Cube
• 3 tbsp shrimp paste
• 12 string beans, cut into 2-inch lengths
• 1 Chinese eggplant, sliced into serving pieces
• 1 bitter melon, cored and sliced
• 10 oz calabaza squash, cubed
• 8 okra
• 2 tomatoes, cubed
• 2 thumbs ginger, crushed
• 5 cloves garlic, chopped
• 1 onion, chopped
• 4 tbsp cooking oil, divided
• 3 cups water, plus more as needed
• 3/4 cup water, for pork
• 1/2 cup water, for vegetables
• Salt and ground black pepper, to taste

How to cook Ginisang Monggo with Vegetables

1. 1.Soak mung beans overnight, then drain. Sauté half the garlic, onion, and tomatoes in 2 tablespoons oil until soft; add beans and sauté 2 minutes.
2. 2.Add 3 cups water and the Pork Cube. Cover and simmer over low-medium heat 45 minutes, adding water as needed, until beans are tender.
3. 3.In another pot, sauté remaining garlic, onion, tomatoes, and ginger in remaining oil. Add pork and cook about 5 minutes until light brown.
4. 4.Add 3/4 cup water, cover, and simmer until pork is tender and liquid nearly evaporates. Stir in shrimp paste and cook 1 minute.
5. 5.Add calabaza for 2 minutes, then eggplant, bitter melon, okra, and string beans for 2 minutes. Add 1/2 cup water and bring to a boil.
6. 6.Stir in cooked mung beans and simmer 3 minutes. Season cautiously with pepper and salt, then serve with rice.