This beans and greens recipe is a take on the Filipino dish ginisang munggo. Shelling beans or peas are used in place of the usual mung beans, and the addition of smoked fish, pork, and bok choy makes this the perfect fall comfort meal.
Beans and Greens Recipe
(Adapted from the Filipino recipe ginisang munggo)
Serves 2-4
INGREDIENTS
1 lb bok choy or pak choi, washed and cut in half
1 tbsp fresh garlic, minced
3 tbsp olive oil
1/2 cup red onion, small-dice
1/2 lb pork belly, cut into ½-inch pieces
4 large Roma tomatoes, medium-dice
2 cups chicken/pork broth or water (substitute meat/vegetable bouillon)
3 cups fresh shelling beans or peas
1/2 cup smoked fish meat (trout/sardine/mackerel/milkfish)
1 large stalk of celery, medium-dice
1 cup bitter melon, optional
1 cup bitter melon leaves if available, optional
Crushed pork rinds for garnish
INSTRUCTIONS
- Sear or grill bok choy or pak choi and set aside, seasoning with salt and pepper to taste.
- Sauté garlic in olive oil until lightly browned and add onion next, cooking until translucent about 3-4 minutes.
- Remove garlic and onion then sear pork until evenly browned.
- Add tomatoes and cook until chunky like tomato sauce. Return garlic and onion then add the liquid. Bring to a boil and simmer until liquid has reduced to a sauce consistency and pork is tender, about 15-20 minutes.
- Add fresh beans, smoked fish, celery, and bitter melon with leaves if using. Cook covered with the lid slightly open for about 5-8 minutes. Add water if it looks too dry or thick, about 1 cup to adjust with the cooking of the beans.
- To plate, spoon over beans on top of the grilled bok choy or pak choi and garnish with crushed pork rinds. Serve while still hot with a side of white rice.
Recipe by Rafe Vencio/ Photography by Laura Petrilla
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