In our family, we usually eat this dish during Fridays. You can also match this dish with fried fish. My favorite is pritong galunggong or tilapia. I don’t like my mung beans soupy so, I make sure that I put just the right amount of water into it. The chicharon on top is not soaked in the mung beans, for garnishing purposes only. And yeah, anyway, you can eat chicharon just the way it is. Crunchy and very yum! Don’t eat too much though, it’s really bad for your health. Just take it easy and enjoy eating with family and friends!
4 cups water
1 1/4 cups green mongo (mung beans)
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
salt and pepper to taste
100 grams chicharon (pork crackers), coarsely ground
1. Soak the mung beans (mongo) in 2 cups of water for about 4 hours.
2. Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20-30 minutes. Set aside.
3. Heat oil in a casserole and saute onion and garlic until soft and fragrant. Add diced pork and saute until brown.
4. Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked. (Add more water if needed.)
5. Add the prawns and cook until it turns orange in color, about 1-2 minutes.
6. Season with patis, salt and pepper.
7. Add the chicharon and heat through, pour into serving bowl and serve with rice.
Share and enjoy with family and friends!!!