From the article, “Bonifacio Day Baking“.
- 1 cup monggo beans
- 4 cups water
- 2 tablespoons oil
- 1 piece medium-sized onion chopped
- 5 cloves garlic minced
- 3 pieces medium-sized red tomatoes, chopped
- 1/4 kilo pork strips
- 1 piece pork cube
- 2 cups chili leaves
- pork chicharon, for toppings
Wash monggo to remove dirt and soak it into water for 1 to 2 hours. Drain and set aside.
Heat oil in a medium-sized stock pot, sauté onion, garlic and tomatoes.
Add pork and continue sautéing until the pork strips turns brown. Add pork cubes.
Add monggo beans and 4 cups of water and let it boil, once boiling, reduce heat and let it simmer until the monggo seeds can be mashed. Add water to adjust the thickness of the soup according to your desired consistency of the soup.
Add chili leaves, and let it simmer for about 2 minutes.
Transfer ginisang monggo into a serving bowl and top it with chicharon, served.