Filipino Ginisang Munggo (Sweet-Spicy Mung Bean Stew)

About This Recipe

Ginisang munggo is a staple Filipino home-cooked stew built on mung beans simmered until soft and creamy, sauteed first with garlic, onion, and tomato, then enriched with pork and leafy greens. It's humble, everyday food -- filling, protein-rich, and one of the most common weeknight dishes across Filipino households, often eaten with rice and fried fish on the side. The technique is straightforward but matters: the mung beans need a proper simmer, 25-30 minutes, until they break down into a naturally thick, slightly creamy stew rather than staying whole and firm. Sauteing the garlic, onion, and tomato first (ginisa is the Filipino term for this saute base) before adding the beans and pork builds a savory foundation the beans then absorb. A pinch of chili flakes or fresh chili adds a gentle background heat against the stew's natural sweetness from the pork and beans. Served over rice, ginisang munggo is the kind of dish grandmothers make without measuring, adjusted by feel until the beans are soft and the broth is rich.

Ingredients

Serves 5

• 1 cupdried mung beans(rinsed)
• 200 gpork belly or shoulder(cubed)
• 3 clovesgarlic(minced)
• 1onion(diced)
• 2tomatoes(chopped)
• 4 cupswater or pork stock
• 2 tbspfish sauce
• 1red chili(sliced, or 0.5 tsp chili flakes)
• 2 cupsspinach or malunggay leaves
• 2 tbspoil
• 1 tspblack pepper

Instructions

1. 1

   Simmer the beans

   Boil mung beans in water or stock until soft and starting to break down, 25-30 minutes, adding more water if needed.

2. 2

   Saute the base

   In a separate pot, heat oil and saute garlic, onion, and tomatoes until the tomatoes break down, about 5 minutes.

3. 3

   Brown the pork

   Add pork to the saute base and cook until lightly browned, 5-6 minutes.

4. 4

   Combine

   Add the cooked mung beans and their liquid to the pork mixture. Stir in fish sauce, chili, and black pepper.

5. 5

   Simmer together

   Simmer uncovered 15 minutes until the stew thickens and the pork is tender.

6. 6

   Finish with greens

   Stir in spinach or malunggay in the last 2 minutes until just wilted, then serve over rice.

Variations

• •

  Use shrimp instead of pork for a lighter, coastal version popular in some regions.

• •

  Add bitter melon slices for a more traditional bitter-savory balance.

• •

  Make it vegetarian with vegetable stock and mushrooms instead of pork.

Storage

Keeps well refrigerated for up to 4 days and often tastes better the next day. Reheat with a splash of water since it thickens considerably when chilled.

Frequently Asked Questions