Ginisang Munggo (Filipino Mung Bean Stew)
Ginisang munggo is a Filipino mung bean stew with pork, tomato, garlic, onion, moringa leaves, and fish sauce.
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1 hrtotal
Prep 10 min · Cook 50 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No separate inactive time is required; the mung beans need steady simmering until some split and thicken the stew naturally.
Method
Add whole mung beans and water to a pot, bring to a boil, then simmer for 30 to 35 minutes until the beans soften.
30–35 min
In another pan, heat oil and sauté onion, garlic, and tomato for 3 minutes until softened.
3 min
Add pork shoulder and cook for 6 to 8 minutes until lightly browned.
6–8 min
Transfer the pork mixture into the softened mung beans and simmer for 12 to 15 minutes.
12–15 min
Season with fish sauce and ground black pepper, then stir well.
Add moringa leaves and cook for 1 to 2 minutes until just wilted.
1–2 min
How to tell it's done
The stew should be thick and soft, with tender mung beans and small pork pieces.
Getting it right
Tip
Cook the mung beans until some beans split; that naturally thickens the stew.
What to serve it with
Serve with steamed rice as a filling everyday Filipino meal.
Common mistakes
- The stew stays watery and the beans feel firm.
- Simmer the mung beans until they split before adding the pork mixture, then cook uncovered to thicken if needed.
Substitutions
- Pork Shoulder → Pork Belly — Pork belly gives a richer version of the stew.
- Moringa Leaves → Spinach — Use spinach if moringa leaves are unavailable; add it at the end.
Storing and reheating
Refrigerate mung bean stew for up to 4 days. Reheat with a splash of water because it thickens overnight; freeze for up to 1 month before adding fresh greens.
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