Monggo Guisado with Pork

Monggo Guisado with Pork

#PHLockdown Day 18

Happy Friday mga inay! I’m sure marami ang magluluto ng munggo ngayon because it’s has become quite a tradition. But because we only have limited time to go the market (kagaya kami, once a week), if you weren’t able to stock up on the ingredients, you probably have a different ulam for today.

I rarely cook Monggo Guisado with Pork because I prefer to just pair this with another ulam, like fried fish or fried pork. I always cook it plain with just tinapa flakes to make it flavorful. This time with a little bit of pork so we can make do with just one viand. Syempre, konting tipid-tipid.

Hay, nauubusan na ako ng idea for tipid ulams. Any suggestions?


  • 2 cups green mung beans (monggo);
  • boiled in 6 cups water
  • 1 cup flaked smoked fish (tinapa)
  • 100g pork liempo, cut into pieces
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp canola oil
  • 2 cups bitter melon leaves (or more, if you’re like me)
  • 1 tbsp fish sauce or
  • Salt to taste
  1. In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  2. Add pork and sauté until brown.
  3. Add the tinapa flakes and cook for a minute.
  4. Pour in boiled monggo beans including soup. Add in pork cube.
  5. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Add more water if it becomes too thick.
  7. Season with fish sauce or salt.
  8. Add bitter melon leaves and simmer for another 10 seconds more minutes.
  9. Serve hot and enjoy as is or with steamed rice and fried fish.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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