Filipino Munggo (Mung Bean Stew) with Garlic and Pork

About This Recipe

Munggo, or ginisang monggo, is a Filipino mung bean stew that shows up on home tables constantly, especially on Fridays in Catholic households as a lighter meal, though most versions include a bit of pork or shrimp for richness. Mung beans (monggo) are simmered until they break down into a thick, porridge-like stew, their earthy flavor built up with a garlic-and-onion sofrito and a splash of fish sauce. The technique is straightforward but requires patience: mung beans need a long simmer, usually 30-40 minutes, before they soften enough to thicken the broth naturally. Many households finish the dish with a scattering of malunggay (moringa) leaves stirred in at the very end, and a garnish of chicharon (fried pork rinds) for crunch is a common, beloved addition at the table. This dish is considered classic Filipino home cooking, unpretentious and filling, usually eaten with rice on the side rather than as a soup on its own.

Ingredients

Serves 5

• 1.5 cupsdried mung beans (monggo)(rinsed)
• 250 gpork belly(diced)
• 1onion(chopped)
• 5 clovesgarlic(minced)
• 2tomatoes(chopped)
• 6 cupswater or pork stock
• 2 tbspfish sauce
• 2 cupsspinach or moringa (malunggay) leaves
• 2 tbspvegetable oil
• 0.5 cupcrushed chicharon (pork rinds)(for garnish, optional)

Instructions

1. 1

   Render the pork

   Heat oil in a pot over medium heat. Cook pork belly until browned and some fat has rendered, about 6 minutes.

2. 2

   Build the base

   Add onion, garlic and tomatoes. Cook until softened and jammy, about 5 minutes.

3. 3

   Simmer the beans

   Add mung beans and water or stock. Bring to a boil, then reduce to a simmer and cook uncovered 35-40 minutes, stirring occasionally, until beans break down and thicken the broth.

4. 4

   Season

   Stir in fish sauce and taste. Add more water if the stew is too thick, or simmer longer if it's too thin.

5. 5

   Finish and serve

   Stir in spinach or malunggay leaves and cook 1-2 minutes until wilted. Serve hot topped with crushed chicharon, with rice on the side.

Variations

• •

  Swap pork for shrimp for a lighter, seafood-based version common in coastal areas.

• •

  Make it meatless by using vegetable stock and adding extra malunggay and squash for heartiness.

• •

  Add bitter melon (ampalaya) leaves instead of spinach for a more traditional, slightly bitter finish.

Storage

Refrigerate up to 4 days in an airtight container; the stew thickens further and tastes even better the next day. Reheat on the stove with a splash of water to loosen.

Frequently Asked Questions