Ginisang Monggo Sa Chorizo

by Pauline De Mesa
Easy | March 1, 2019
Munggo is packed with potassium, fiber, and protein. Aside from it being an excellent source of nutrients, it is actually a budget-friendly ingredient that is easy to pair up with other meat. In this recipe, we mixed in some chorizong macao for an added meaty taste.


Recipe by Atty. Gaby Concepcion
Photographed by John Ocampo

Ingredients :

4 servings
250 g Monggo beans, boiled in 5-6 cups water, until soft
0.5 cup Pork liempo, diced
0.5 cup Fresh shrimp, shelled and deveined
6 clove Garlic, crushed
1 Medium sized onion, chopped
1 tbsp Ginger, julienned
0.25 cup Tomato, diced
1 Chorizong macao
2 bunch Sliced diagonally and thinly
Alugbati (or as desired), stems discarded
Patis, to taste

Procedure :

  • 1
    Fry diced pork in a little oil until brown and some of the fat has melted. Take out of pan and set aside.
  • 2
    Sauté garlic in the pan until slightly brown. Put fried pork back in the pan. Add shrimp and sausage pieces and sauté together.
  • 3
    Add ginger, onions and tomatoes. Add some patis (about 2 T). Sauté together.
  • 4
    Add boiled monggo and its broth. You may add some water if desired. Cover and let mixture boil. Add alugbati leaves. Boil for 2-3 minutes and turn off heat. Adjust seasoning to taste.