Recipe: Sauteed Mung Bean with Pork Crackling

I always crave for hot soup during rainy weather.  Now being a total newbie in cooking, I decided to find a recipe that is easy to cook and consists of only a few ingredients.  Munggo guisad0 (Mung Bean soup) is a dish that I haven’t eaten for a very long time.  I think the last time I tried one was when I was still a little girl.

My kitchen has enough tools for me to cook a lot of things.  I have to be brave and cook or else, I will never learn.  So today, I cooked Mung Bean Soup with Pork Crackling (Munggo guisado w/ chicharon).

After reading so many blogs about Mung Bean recipes, I landed upon Kawaling Pinoy’s site.  I like Lalaine’s version because it’s unique.  She used chicharon (pork crackling) instead of pork for her recipe.  I decided to adapt her recipe and I must say I loved how it tasted!  I made some adjustments like changing spinach to ampalaya leaves and not adding more salt at the end.

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I made a little booboo when I started cooking the mung bean soup.  I spilled almost all the contents of the mung bean pack at the floor.  The company made double packaging but what I didn’t realize is that the second packaging wasn’t sealed so when I opened it, almost 80% of the contents fell off.  Lucky, I was able to save 2 cups of mung beans.  I used one cup for this recipe and will use the other for a dessert.