In Cebu, this dish is usually called “Monggos”. Some Cooks put clear glass noodles in it, or coconut milk or even dried fish. There are quite a number of variations to this dish. We grow up eating it. I can still remember when I was still in my primary years, my mom would just give me Monggo with sugar and voila very easy dessert.
You can find this dish being serve in most small eatery here in Philippines. This is also a budget friendly meal with just a small amount of beans it can feed the whole family of 5.
You may find my style of cooking a bit different from others. I love the texture of this homey dish and it’s really delicious.
Monggo with Chicharon
- 1/4kg Pork Belly (Sliced thinly)
- 2 cloves Garlic (Crushed and sliced thinly)
- 1 Medium Red Onion (sliced thinly)
- 1 cup Monggo beans (green beans) (Washed)
- 1 cube Beef/ Pork Broth Cube
- 1 stalk Spring Onions (Chopped)
- 1/2 - 1 cup Chicharon (Pork cracklings)
- 4-5 cups water for cooking the Monggo
- 4-5 cups water as soup
- 1/2 teaspoon Seasoning of your choice (For the Pork)
|Wash the Monggo and add 4 cups of water. Let it cook in medium heat until beans is soft and bursting. Stir occasionally. (Optional) Once cooked, press it lightly.|
|Put the sliced pork belly in a pan, season with your favorite seasoning. Cook until oil comes out and turns golden brown.|
|Saute garlic and onion. Add cooked Monggo and water. Let it boil.|
|Add broth cubes or season with your favorite seasoning.|
|After 3 mins add pork, chicharon and spring onions. Continue cooking for another 2 mins and your done!|
|Serve with hot rice. Enjoy!|
Watch how I cook it. Don’t forget to give me a thumbs up