(This same recipe can be made without the meat for a vegan version.)
2 cups of mung beans, soaked overnight then boiled in just enough fresh water (do not drain)
oil for sauteing
1-2 tbsps of fatty pork, cut into small bits (optional)
2-3 cloves garlic (crushed and minced)
1 medium white onion (julienned thinly)
1 small tomato (sliced)
1 tin of coconut milk
a handful of spinach/moringga/leaves of bitter melon
1. Heat oil in a deep pot and fry the bits of pork until rendering and the fat has browned (crunchy is best). Remove the pork and set aside.
2. Saute garlic, onion, tomato–yes, in that order!
3. Add the prepared mung beans together with the water it was boiled in (usually this is mushy, creamy water, so if you throw it away, there goes the flavour as well).
4. Add half the tin of the coconut creme.
5. Bring the mung beans to boil and simmer for 10-15 minutes.
6. Add the pork that was set aside earlier. Then the remaining coconut creme. Stir. Once dissolved, add the greens to wilt and turn off the stove.
Sometimes we make this recipe without the coconut milk–then the dish is called not ginataang munggo, but ginisang munggo.