Ginisang Munggo with Pork Pata, Mung Beans with Pork Leg

Munggo with Pork Pata, Mung Beans with Pork Leg
Munggo with Pork Pata, Mung Beans with Pork Leg. Ginisang munggo is one of the more popular carinderia vegetable dish. It is cheap, very filling and it’s versatile in the sense that any toppings or sahog can be used. From canned sardines to large shrimps or prawns, from tinapa flakes to fried fish fillet or fried fish slices, from ground meat to chunks of pork leg or beef leg.

Munggo with Pork Pata

Today I want to share my version of mung bean soup with pork leg. The bean and pork leg combination dish is not new. In fact I do have already a similar dish using red beans with pork leg or hocks. Another very popular beans with leg dish is the KBL or Kadyos, Baboy at Langka. Cooking is straight forward and very similar to my several versions of ginisang munggo. The only difference is that for this Munggo with Pork Pata, Mung Beans with Pork Leg it require extra stage of cooking in addition to the two stage cooking; sautéing and boiling/simmering of ginisang munggo. The pork leg which requires longer time to cook is to be boiled separately until tender before sautéing with the aromatic ingredients prior to mixing with the simmering mung beans.

Mung Beans with Pork Leg

The basic ingredients are still the same. If at times when the ideal vegetables are not available one has to innovate on the choice of available vegetable at one's location. For my vegetable I used green beans and baby spinach with a lot of long green chili. Here is the recipe of my Munggo with Pork Pata, Mung Beans with Pork Leg.


1 small size pata ng baboy (pork leg or hocks)
2 cups mung beans
1 bunch of green beans, trimmed
1 large bag baby spinach
4-6 pieces long green chili
1/2 head garlic, chopped
1/2 head garlic, crushed
2 thumb size ginger, peeled, cut into thin strips
1 thumb size ginger, peeled, crushed
1 large size onion, chopped
1 medium size onion, quartered
2 large size tomato, chopped
1/4 cup fish sauce
cooking oil

Cooking procedure:

Mung Beans with Pork Leg - Cooking Procedure

Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes. Discard first boiled liquid and rinse the boiled pata off scum. Now pour in fresh water to cover pork pata, add in the crushed garlic, crushed ginger and quartered onion, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender. I the meantime in a separate large sauce pan put the washed mung beans and add in enough water to about 2 to 3 inches above the mung beans line, bring to a boil and simmer for 15 to 20 minutes or until the mung beans disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary.

When the pork legs are tender separate it from the boiling liquid and keep aside. Using a sieve to filter out the residue add the boiling liquid to the now simmering mung beans. Now sauté the garlic and ginger until fragrant add in the onion and tomato and continue to stir cook for about a minute. Add in the boiled pork leg and fish sauce and continue to stir cook for about 2 to 3 minutes. Add in the stir cooked pork leg to the simmering mung beans, continue to cook for about 3 to 5 minutes.

Correct saltines if required. add in the green beans or similar vegetable and green long chili, cook for another 2 to 3 minutes. Now add the spinach and cook for another half a minute. Serve with a lot of rice.


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