Gisang Munggo

• 1 cup munggo (mung beans)
• 3 cups water
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 
  
• 2 cups water or broth
• 1 tbsp. patis (fish sauce)
• salt to taste
• 1 cup ampalaya leaves or substitute spinach or watercress

(Cooking Conversion Chart)

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. 
   
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.