Rinse the mung beans under cold water and remove any debris. Soak the mung beans in water for at least 1 hour or overnight. This will help them cook faster.
In a large pot, combine the mung beans and 4 cups of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 30-40 minutes, or until the mung beans are tender and starting to break apart. You can add more water if needed to reach your desired consistency. Once cooked, mash the mung beans to create a creamy texture, then set aside.
In a separate pan, heat the cooking oil over medium heat. Add the pork pieces and cook until they are browned and cooked through. Remove from the pan and set aside.
In the same pan, add more oil if needed. Add the minced garlic and sauté until fragrant. Saute the chopped onion until it becomes translucent. Add the chopped tomatoes and cook until they soften and release their juices
Return the cooked pork to the pan. Add the mung beans to the pan. Once the mixture is slightly boiling, add pork cubes and fish sauce.
Add the ampalaya leaves, chili leaves (if using) and malunggay leaves. Cook until wilted.
If using chicharon, crush and add them in the last 5 minutes of cooking.
Taste and season with salt and pepper as needed. Serve hot with steamed rice.Enjoy your Ginisang Monggo! This dish is hearty and nutritious, perfect for a comforting meal. Adjust the ingredients and seasoning according to your preference.