Hearty mung bean stew simmered with pork and garlic, a Filipino comfort-food staple.
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.
Serves 5
Heat oil in a pot over medium heat. Cook pork belly until browned and some fat has rendered, about 6 minutes.
Add onion, garlic and tomatoes. Cook until softened and jammy, about 5 minutes.
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.
Stir in fish sauce and taste. Add more water if the stew is too thick, or simmer longer if it's too thin.
Stir in spinach or malunggay leaves and cook 1-2 minutes until wilted. Serve hot topped with crushed chicharon, with rice on the side.
Simmer the mung beans uncovered so excess liquid evaporates and the stew thickens naturally rather than staying watery.
Add the pork rind garnish only right before eating, never during cooking, or it turns soggy instead of crunchy.
If your beans stay firm after 40 minutes, they may be old; add a bit more water and keep simmering rather than giving up.
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.
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.
Ginisang monggo is a staple of Filipino home cooking, traditionally eaten on Fridays in Catholic households as part of meatless-leaning meals, though pork or shrimp versions are equally common today. Mung beans were introduced to the Philippines centuries ago through trade routes and became a pantry staple across the islands.
No, unlike many dried beans, mung beans cook fully in about 35-40 minutes without pre-soaking, which is part of why this dish is so common for weeknight cooking.
Yes, skip the pork, use vegetable stock, and season with soy sauce instead of fish sauce; add a bit of oil for richness since you're removing the rendered pork fat.
It likely needs more simmering time uncovered. The beans need to break down and release starch to thicken the broth naturally; rushing the simmer leaves it thin.
Per serving (360g / 12.7 oz) · 5 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
