Ginisang Munggo Recipe: How to Cook Ginisang Monggo with Pork and Puso ng Saging (Banana Blossoms): Have you ever wondered why in the Philippines, people would normally cook and eat ginisang munggo or monggo on a Friday? It has become a part of Philippine culture – almost like a tradition even – that every Friday, you’ll see all the carinderias serve steaming pots of ginisang munggo during lunch.
I’ve learned that this stems from the Catholic belief that one should avoid eating any kind of meat on Good Friday. With munggo being one of the most affordable vegetables in the market, ginisang monggo has become the go-to dish during Lenten Season. This has become a norm to the point that even on a regular Friday, Filipinos have become used to eating ginisang munggo – which has now evolved to several varieties, such as ginisang munggo with dilis, ginisang monggo with tinapa, monggo with kalabasa or malunggay, or my favorite – ginisang munggo with pork and puso ng saging.
Ginisang Munggo Recipe: How to Cook Ginisang Monggo with Pork and Puso ng Saging (Banana Blossoms)
2-3 pieces medium sized tomatoes
1 large onion
4-5 Cloves of garlic
1-2 cups (about 500g) of munggo / monggo
300g of sliced pork (or more if you prefer a meatier dish)
1-2 cups of puso ng saging (banana blossoms)
2 cups coconut milk
1 piece pork broth cube
Salt, pepper, and seasonings
2-3 tablespoons patis (fish sauce)
2-3 cups of water
How to Clean, Prepare and Cook Puso ng Saging
Peel off and discard the outer layers of the banana blossom.
Slice the banana blossom into thin pieces.
Soak in a mixture of salt and vinegar for 15 minutes.
Wring the soaked banana blossom to squeeze out the vinegar and sap.
Ginisang Munggo Recipe Procedure:
Wash the munggo with clean water in a pot, then drain. Set aside.
Saute the chopped garlic and onion.
Add pork slices
Add 2-3 sliced tomatoes
Pour 3-4 cups of water.
Add 1 pork broth cube.
Add the munggo and simmer until the monggo is cooked.
Add more water if needed.
When the munggo is soft (but not mushy!), add the puso ng saging (banana blossoms).
Pour 2 cups of coconut milk
Add patis, salt, and pepper to taste.
Top with crushed pork chicharron. Serve hot.
As you can see from this Ginataang Munggo recipe, this has pork slices so unfortunately, you can’t eat this dish on a Good Friday. However, for every other day of the year, enjoy this Ginisang Munggo with Pork and Puso ng Saging (Banana Blossoms)! Here’s an instruction video too: