Ginisang Mungo with Pork Pata and Zucchini. Pork pata with mungo is not new to OPC and to most Pinoy. I do have one recipe of the dish, Ginisang Munggo with Pork Pata.
Today I would like to share another version with zucchini. Zucchini is a type of squash but looks more like a cucumber. It is totally not similar with the Pinoy squash in look but they do have similar flowers. Most of overseas Pinoy have made zucchini as an alternative to Pinoy vegetables. Zuzcchini can be added as vegetable ingredients to a lot of Pinoy dishes like tinola, pinakbet, ect. For today I used it with guinisang mungo.
Here is the recipe on my Ginisang Mungo with Pork Pata and Zucchini.
Ingredients:
1 small size pata ng baboy (pork leg or hocks)
2 cups mung beans
2 large bag baby spinach
2 medium size zucchini, cut into wedges
4-6 pieces long green chili
1/2 head garlic, chopped
1/2 head garlic, crushed
2 thumb size ginger, peeled, cut into thin strips
1 thumb size ginger, peeled, crushed
1 large size onion, chopped
1 medium size onion, quartered
2 large size tomato, chopped
1/4 cup fish sauce
cooking oil
salt
Cooking procedure:
Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes. Discard first boiled liquid and rinse the boiled pata off scum. Now pour in fresh water to cover pork pata, add in the crushed garlic, crushed ginger and quartered onion, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender. I the meantime in a separate large sauce pan put the washed mung beans and add in enough water to about 2 to 3 inches above the mung beans line, bring to a boil and simmer for 15 to 20 minutes or until the mung beans disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary. When the pork legs are tender separate it from the boiling liquid and keep aside. Using a sieve to filter out the residue add the boiling liquid to the now simmering mung beans. Now sauté the garlic and ginger until fragrant add in the onion and tomato and continue to stir cook for about a minute. Add in the boiled pork leg and fish sauce and continue to stir cook for about 2 to 3 minutes. Add in the stir cooked pork leg to the simmering mung beans, continue to cook for about 3 to 5 minutes. Correct saltines if required. Add in the zucchini and green long chili, cook for another 3 to 5 minutes. Now add the spinach and cook for another half a minute. Serve with a lot of rice.
See other Guinisang Mungo Recipe:
Ginisang Munggo with Pork Pata
Mung Bean Soup with Bacon and Pork Chicharon
Ginisan Munggo with Samon Belly
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo with Sotanghon
Ginisang Red Mung Beans
Guinataang Munggo, Mung Bean Soup with Coconut Cream
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo
Today I would like to share another version with zucchini. Zucchini is a type of squash but looks more like a cucumber. It is totally not similar with the Pinoy squash in look but they do have similar flowers. Most of overseas Pinoy have made zucchini as an alternative to Pinoy vegetables. Zuzcchini can be added as vegetable ingredients to a lot of Pinoy dishes like tinola, pinakbet, ect. For today I used it with guinisang mungo.
Here is the recipe on my Ginisang Mungo with Pork Pata and Zucchini.
Ingredients:
1 small size pata ng baboy (pork leg or hocks)
2 cups mung beans
2 large bag baby spinach
2 medium size zucchini, cut into wedges
4-6 pieces long green chili
1/2 head garlic, chopped
1/2 head garlic, crushed
2 thumb size ginger, peeled, cut into thin strips
1 thumb size ginger, peeled, crushed
1 large size onion, chopped
1 medium size onion, quartered
2 large size tomato, chopped
1/4 cup fish sauce
cooking oil
salt
Cooking procedure:
Ask the butcher to saw cut pork pata crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes. Discard first boiled liquid and rinse the boiled pata off scum. Now pour in fresh water to cover pork pata, add in the crushed garlic, crushed ginger and quartered onion, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender. I the meantime in a separate large sauce pan put the washed mung beans and add in enough water to about 2 to 3 inches above the mung beans line, bring to a boil and simmer for 15 to 20 minutes or until the mung beans disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary. When the pork legs are tender separate it from the boiling liquid and keep aside. Using a sieve to filter out the residue add the boiling liquid to the now simmering mung beans. Now sauté the garlic and ginger until fragrant add in the onion and tomato and continue to stir cook for about a minute. Add in the boiled pork leg and fish sauce and continue to stir cook for about 2 to 3 minutes. Add in the stir cooked pork leg to the simmering mung beans, continue to cook for about 3 to 5 minutes. Correct saltines if required. Add in the zucchini and green long chili, cook for another 3 to 5 minutes. Now add the spinach and cook for another half a minute. Serve with a lot of rice.
See other Guinisang Mungo Recipe:
Ginisang Munggo with Pork Pata
Mung Bean Soup with Bacon and Pork Chicharon
Ginisan Munggo with Samon Belly
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo with Sotanghon
Ginisang Red Mung Beans
Guinataang Munggo, Mung Bean Soup with Coconut Cream
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo
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