Munggo with Pork Hocks & Guinamos Guisado

                   

                        
                     

Pork hocks are one of a kind. When boiled to perfection this sinewy cut softens up and converts its collagen  into oodles of gelatinous membranes that spills a mixture of  rich and delicate flavors into the braising or cooking liquid.         

From a party pack of pork cuts chilling out in the fridge, I kidnapped a set perfectly cut hocks and sauteed them in lots of minced garlic, onion, and cooked them in a slow simmer of water with a seasoning of salt and patis (fish sauce). When tender, I dunked about a cup or so of meticulously washed munggo beans to the pot and let it simmer some more until the beans are almost mushy. Halfway through process I threw in some sliced tomatoes. When the liquid changes color and texture, then it's time to eat.
With steaming rice and guinamos,of course.                  

Here is a little tip. A quirky frustrated chef that I am and a garlic lover at that, I make it a point to toss a clove of smashed fresh garlic just before I take my dish out of the fire. It just gives  the added "ump" to the dish. Believe you me and Anthony Bourdain, it works.

 

Comments

[sha]

its330am angelo
am waiting for my sis to arrive
my ginamos is ready
puto as well
sinangag na kanin
i saw phil hotdogs today too
(full of red colouring but hey we need to walk down memory lane)

[melai]

sana may recipe para maganda ..mukhang masarap yan ..matry sana :)

[iska]

It’s really evident how creative Filipinos can get w/ the different ways we cook munggo. Sometimes just a bit of pork is ok w/ bits of tinapa, or shrimps, or chicharon, or what else? Some likes em w/ chorizo or langgonisa. Coconut milk. Pork hocks ofcourse is great!

[angelo]

sha,indulge. may the homeland food make your reunion warm & memorable. pinoy hotdog a good spaghetti make. mafran for sauce. yeah.

iska, you bet. creativity is the joy that cooking brings.

[angelo]

melai, actually guisa, guisa and boil lang yan.

[Kai]

I like this sauteed in garlic (yes, lots and lots of it, crushed), onion and tomatoes, after it was cooked. Ultimate comfort food.

[angelo]

can't imagine my cooking world without garlic.garlic makes the world go round:), right,kai?
garlic we use comes from RP but I miss that small but terrible bawang.ah, the flavor it brings.

[mae]

Your site is so delicious - i'm hooked!

This is such a comfort food - looks fantastic. Bet tasted as great as it looks. Any leftover?

I have to cook munggo soon - real soon.

[Jenny Case]

Have pork hocks living in my freezer for months - got tired of using beans, so munggo is a great suggestion! Just so happens I bought munggo over the week-end..