Pork Pata in Monggo Recipe
This Filipino Classic dish combines the fresh flavors of monggo and ampalaya leaves with the rich taste of pork.
When cooking monggo seeds, the longer you soak them in water, the less time you need to cook them.
- 1 cup whole monggo beans
- 5 cup water
- 7 cloves garlic, mashed
- 3 pcs medium -sized red tomatoes, chopped
- 1 pc medium -sized onion, chopped
- 4 pcs Knorr Pork Cubes
- 300 g pork pata front, cut into serving pieces
- 1 cup ampalaya leaves
- Begin by washing the monggo seeds in water to get rid of the unwanted dirt it might have collected. And since monggo is a kind of dried bean, you need to soak them in water to soften them because seeds absorb water. You can soak monggo for a minimum of 1 hour in 5 cups of water and stir. Make sure to remove the floating particles on top.
- Now, get a medium saucepan and make it nice and hot over medium high heat. Pour some oil and throw in the garlic, onions and tomatoes. Just keep on cooking until you see that the tomatoes are soft and tender.
- You can now place the pork pata cubes and add in some water until pork cuts are covered. Cook at a simmer until the pork is fork tender.
- Pour in the monggo beans then add the Knorr Pork Cubes. Add a water if necessary to prevent the soup from drying. Reduce the heat to low and cover the pot. Let this simmer for an hour or until you see that the monggo is tender.
- Once monggo is tender, top it with the ampalaya leaves then turn the heat off and your dish is done.
- When you serve Pork Pata in Monggo to your family, your family will surely thank you for it.