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Hawaii Foods - Nutrition with aloha College of Tropical Agriculture and Human Resources Cancer Center
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  • 4 cups water
  • 1/2 cup split mung beans, dried
  • 1/2 pound lean pork, sliced
  • 3 cloves garlic, sliced (approximately 3 tsp)
  • 3 Tbsp patis (fish sauce)
  • 1 1/3 cups wedged tomatoes (approximately 2 medium tomatoes)
  • 2/3 cup sliced onion (approximately half a medium onion)
  • 2 cups marungay leaves, cleaned, stems removed


  1. In a small saucepan, bring 2 cups of water to a boil. Add mungo beans and boil for 5 minutes. Drain and remove green skin when it floats to the top. Add more water to the pot and rinse beans. More skin will float to the surface. Drain skin and repeat process until most of the skin is removed.
  2. Add 2 cups of water to saucepan. Cover and simmer for 10-15 minutes, until beans are soft. Do not drain. Set aside.
  3. In a medium wok add oil and garlic. Add pork and fry until brown.
  4. Add patis, tomato, and onion. Cook until onion is soft.
  5. Add mungo beans (with water), cook about 3 minutes.
  6. Turn off heat and add marungay leaves. Cover 1-2 minutes.

Recipe makes : 6 servings
Serving size : 1/2 cup
Calories (kcal): 77
Protein (g): 6
Carbohydrate (g): 7
Total Dietary Fiber (g): 3
Total Fat (g): 3
Saturated Fat (g): 1
Monounsaturated Fat (g): 1
Polyunsaturated Fat (g): 0
Cholesterol (mg): 13
Vitamin A (RE): 17
Vitamin E (alpha-TE): 0
Vitamin C (mg): 5
Thiamin (mg): 0
Riboflavin (mg): 0
Niacin (mg): 1
Folate (mcg): 53
Vitamin B-6 (mg): 0
Vitamin B-12 (mcg): 0
Calcium (mg): 44
Iron (mg): 1
Magnesium (mg): 32
Phosphorus (mg): 79
Zinc (mg): 1
Potassium (mg): 181
Sodium (mg): 338

Source: Cultural Cuisine Pamphlet, Filipino, University of Hawaii, College of Tropical Agriculture and Human Nutrition, Nutrition Education for Wellness (NEW) Program, 2007.