Ginisang Mongo

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Called a poor man’s dish, this healthy stew is cooked with boiled mongo (mung beans) simmered with sauteed pork, garlic, onions and tomatoes to make a thick sauce. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added. With the price of vegetable these days, I don’t understand how ginisang mongo can be called a poor man’s dish.

Ginisang Mongo

My mother-in-law used to cook ginisang mongo with chicharon or pork cracklings. I suppose that would negate the “healthiness” of ginisang mongo. It was delicious though. She also added hibe (salted dried shrimp), something I rarely use because I am allergic to shrimps.

The best way to cook this dish is by pre-boiling the mongo beans and then cooking it to a mush with the pork. That will yield a thick and very flavorful sauce.

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June 27, 2003  Print This Post   
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Comments

9 Responses to “Ginisang Mongo”
  1. mae says:
    January 6, 2006 at 1:09 am

    hi! HAPPY NEW YEAR! what happened to your old website? the recipes were so organized. i also miss the pictures of the food! your a life-saver!

    mae
    san francisco, ca

    Reply
  2. Connie says:
    January 6, 2006 at 9:18 am

    Hi Mae? This is basically the same website except for the switch from Expression Engine to Wordpress.

    You don’t see the pics? Try adjusting your firewall and/or browser settings. :)

    Reply
  3. melisa says:
    October 28, 2007 at 1:30 pm

    Hi Ma’am… I really love your site… It helps me decide what to cook for my family. Thanks a lot… By the way when I cook ginisang monggo I mash the monggo after boiling it to make the soup thicker… : )

    Reply
  4. Ndru says:
    February 7, 2008 at 2:35 am

    Kudos to ur blog! It is poor man’s ulam or soup coz malungay leaves, sayote tops, or ampalaya tops may be added. Also, shredded tinapang galunggong or any leftover fried fish, even day-old adobo may be added for variety. I use patis as it imparts a more subtle aroma.

    Reply
  5. Mariz Navidad says:
    August 26, 2009 at 1:45 am

    I really enjoy your site. The ingredients are readily available from grocery stores, even in the US . Recipes are simple to cook, esp. here where we need to find time to cook. Please keep the yummy recipes coming!!!

    Ok. I’ll splurge my secret in ginisang mongo. I add Oyster sauce to taste!!! Try it next time, it’s GOOD!!!

    Reply

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    November 5, 2009 at 2:42 pm

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