Balatong

Balatong (Pork with Munggo Beans)

Ingredients:

• 1 cup dried munggo beans
• 6 cups water
• 1 T oil
• 1 onion sliced
• 3 cloves garlic
• 1 large tomato, chopped
• 2 cups chicharon
• 1 T fish sauce
• 1 bunch spinach, or1 cup moringa leaves

How to:

1. Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
2. In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
4. Add tomatoes and cook, mashing with the back of the spoon, until softened.
5. In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
6. Add fish sauce and continue to cook for about 1 to 2 minutes.
7. Add cooked mung beans including liquid. Bring to a boil.
8. Add pork cracklings and continue to cook until softened.
9. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted.
10. Serve hot!

Review: 

This is a thick soup dish, it has such great texture because of the beans and the chicharon meat makes it absolutely divine. I have been craving this dish and finally got chance to make it. Its a very hearty dish. And as with most of the dishes on this blog, serve over rice!