Munggo guisado is one of my husband’s favorite dishes. He keeps saying how good it is and how he will never get tired of it. I usually make a big pot and give some to his sister, who shares his love for this dish. It is traditionally a meatless dish. Fish is the usual main protein and bitter melon leaves serve as the greens. Filipinos like to serve this dish during Lent, when most of them abstain from eating meat.
My version of munggo guisado consists of boiled mung beans with sauteed pork pieces flavored with shrimp paste. I used spinach and bitter melon fruit instead of the leaves. I love the crunch and bitter taste of the bitter melon. I think it adds a distinct taste and flavor to the dish. Yummy!
- 1 cup green mung beans, rinsed
- 5 cups water
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 tomato, diced
- 200 g pork tenderloin, cut into strips
- 1 tablespoon fish sauce
- 2 tablespoons sautéed shrimp paste
- 1 ampalaya (bitter melon), halved, seeds removed and sliced diagonally
- Bunch spinach
- 2 Serrano peppers (optional)
- Salt to taste
- Boil mung beans in 5 cups water for 35 minutes or until tender. Set aside.
- In a pan, sauté garlic in hot oil until light brown. Add onion, tomato and fish sauce; sauté for 2 minutes or until onion is soft.
- Add pork and sauté for 3 minutes or until meat is cooked. Add boiled mung beans and 3 cups of water. Bring to a boil. Add ampalaya and shrimp paste. Stir and let simmer for another 5 minutes, or until slices of ampalaya are tender.
- Correct seasonings. Add spinach and serrano peppers, cover and remove from heat. Let stand for 5 minutes before serving.