Gawin Mo Ito Sa Pata at Monggo, Napakasarap!

Learn how to cook Ginisang Monggo with Pata (Filipino Mung Bean Soup with Pork Hock)—a rich, collagen-packed comfort dish famously dubbed the "forbidden monggo" for its ultra-tender meat and savory depth. In this detailed recipe tutorial, Vanjo Merano of Panlasang Pinoy walks you through every step: properly cleaning and torching pork hock, parboiling to eliminate impurities, and slow-simmering pre-soaked mung beans directly in rich beef broth. To finish, we stir in fresh moringa (malunggay), pepper leaves, and chicharon that absorbs the thick, flavorful stew. 🔔 Subscribe to Panlasang Pinoy for authentic Filipino recipes:    / @panlasangpinoy   TIMESTAMPS: 0:00 - Why This is the "Forbidden Monggo" 0:26 - Cleaning Pork Hock & Vinegar Soak 1:18 - Torching Pork Skin to Remove Stray Hairs 1:36 - Parboiling Meat with Aromatics (Discarding Scum) 2:56 - Clearing Bone Marrow Impurities with a Skewer 3:16 - Sautéing Garlic, Onions, and Ripe Tomatoes 4:21 - Simmering Pata & Pre-Soaked Mung Beans in Beef Broth 6:23 - Tenderness Test: Fall-Off-The-Bone Pork Hock 6:40 - Adding Long Green Chili, Malunggay, and Chili Leaves 8:28 - Final Seasoning & Incorporating Chicharon 9:32 - Plating, Taste Test & Balbacua Texture Comparison INGREDIENTS: • 1 whole Pork hock (Pata), chopped into serving pieces • 1 1/2 cups Mung beans (Monggo), washed and pre-soaked in water • 5 cloves Garlic, crushed and chopped • 1 medium Yellow onion, diced • 2 Ripe tomatoes, diced • 4 to 6 cups Beef broth (or water with beef bouillon) • 1 to 2 cups Fresh malunggay leaves (Moringa) • 1 cup Chili leaves (Dahon ng sili) • 2 Long green chili peppers (Siling pansigang) • 1 cup Pork cracklings (Chicharon) • Fish sauce (Patis) and freshly ground black pepper to taste • Cooking oil for sautéing For the Initial Pork Cleaning & Parboil: • 3 to 4 tbsp Cane vinegar • Dried bay leaves (Dahon ng laurel) • Lemongrass (Tanglad) KEY COOKING TIPS: 1. Don't Skip the Parboil: Discarding the initial boil water removes blood clots, excess scum, and unwanted gaminess, leaving your final stew clean and aromatic. 2. Pre-Soak the Mung Beans: Soaking dry mung beans in water ahead of time allows them to soften at the exact same pace as the pork hock without drying out your broth. 3. Chicharon Technique: Fold the chicharon into the bubbling pot right before serving so it acts like a sponge, soaking up the gelatinous broth. #PanlasangPinoy #MonggoWithPata #GinisangMonggo #FilipinoFood #PorkHockRecipe #MungBeanSoup