Pork Pata in Monggo with Sotanghon

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Pork Pata in Monggo with Sotanghon

Vegetable dish with mung beans, glass noodles, and pork hocks

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Dish

Cuisine: Filipino

Keyword: ginisang monggo, pata, sotanghon

Servings: people

Calories: 6170kcal

Author: Vanjo Merano

Ingredients

3 lbs. pork hocks cleaned
1 ½ cups mung beans washed
1 ounce sotanghon
2 teaspoons beef powder
1 onion chopped
5 garlic chopped
3 tomatoes diced
2 cups baby spinach
8 cups water
Fish sauce and ground black pepper to taste
3 tablespoons cooking oil

Instructions

Boil the pork hock in 4 cups of water for 10 minutes. Drain the water and then wash the pork to ensure that it is clean. Set aside.
3 lbs. pork hocks, 8 cups water
Heat oil in a cooking pot. Saute garlic, onion and tomatoes.
1 onion, 5 garlic, 3 tablespoons cooking oil, 3 tomatoes
Once the onion and tomato soften, add the mung beans. Sauté for 30 seconds.
1 ½ cups mung beans
Pour 4 cups of water into the pot. Add the pork hock. Let boil. Cover and simmer for 50 to 60 minutes or until the pork tenderizes. Occasionally stir every 10 minutes and add more water as necessary.
8 cups water, 3 lbs. pork hocks
Add the sotanghon noodles. Stir. Continue cooking in low heat for 3 to 5 minutes. The mung beans should be soft and somewhat creamy at this point.
1 ounce sotanghon
Add the beef powder and then season with fish sauce and ground black pepper. Stir.
2 teaspoons beef powder, Fish sauce and ground black pepper to taste
Add the spinach. Turn off the heat and then cover the pot for 1 minute.
2 cups baby spinach
Gently stir until the spinach mixes with the other ingredients in the pot.
Serve hot with rice.
Share and enjoy!

Notes

Adding baby spinach to the recipe after turning off the heat helps keep its bright color and delicate texture. Spinach wilts quickly, so the residual heat from the dish is enough to soften it without overcooking. This way, the spinach stays fresh and green, adding a nice touch to the dish. It also prevents the spinach from becoming mushy, keeping a pleasant texture that goes well with the other ingredients in Pork Pata in Monggo with Sotanghon.

Nutrition