Ginisang Munggo
Ginisang Munggo
Learn how to make ginisang munggo with thick mung beans, crispy pork belly, malunggay, chicharon, and garlic—classic Filipino ulam with rice and sawsawan.
Serves 6 · 1h 25m total
The Story
Ginisang munggo is one of the most practical ulam in Filipino home cooking. Mung beans are inexpensive, filling, and cook into a thick stew that stretches a small amount of pork into a full family meal. The dish is especially common on Fridays in many Catholic households, but it is eaten any day when the budget needs to go further.
The word ginisa refers to sauteing garlic, onion, and tomato before the beans and water go in. That base gives munggo its familiar Filipino flavor. When the beans break down, the stew should be thick enough to mound in the bowl—not thin like soup—with soft tomato pieces and malunggay folded through at the end.
A celebratory home version looks like the classic loaded bowl: some pork belly simmered in the stew for depth, then extra cubes fried until the skin is crisp, piled on top with chicharon, toasted garlic, and bright malunggay leaves. Steamed rice and a small dish of patis with calamansi and siling labuyo on the side let everyone adjust salt and heat at the table.
Best paired with
Steamed white rice, patis with calamansi and chilies, and extra chicharon on the side.
Lola's Tips
- ✦Soak mung beans for at least 30 minutes so they cook evenly and the stew thickens faster.
- ✦Fry pork belly cubes for the topping separately so the skin stays crisp when you pile them on the bowl.
- ✦Toast garlic in a small pan until deep golden—add it at the end so it stays crunchy.
- ✦Keep the stew thick; stir in hot water only if needed when reheating.
Substitutions
- malunggay leaves → spinach or chili leaves (dahon ng sili)
- pork belly → pork shoulder for a leaner stew, or skip pork for a vegetarian base
- chicharon → extra crispy fried pork skin only, or skip for a lighter bowl
- siling labuyo → Thai bird's eye chilies or skip for mild servings
Ingredients
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Instructions
- 1
Rinse mung beans and soak in water for 30 minutes. Drain before cooking.
- 2
Cut pork belly into small cubes. Heat 2 tbsp oil in a pot over medium heat. Brown half the pork for 5 minutes and set aside for the topping. Leave the rest in the pot.
- 3
Add minced garlic and onion to the pot and cook until soft. Stir in tomato and cook until it breaks down.
- 4
Add drained mung beans and 6 cups water. Bring to a boil, skim foam, then simmer partially covered for 35 to 40 minutes, stirring often, until beans are very soft and the stew is thick.
- 5
Return the reserved browned pork to the pot. Stir in fish sauce and pepper. Simmer 5 minutes more.
- 6
While the munggo finishes, heat the remaining 1 tbsp oil in a small pan. Fry the rest of the pork belly cubes until golden and crisp. Drain on paper towels. In the same pan, fry sliced garlic until deep golden and crisp.
- 7
Turn off heat under the munggo and fold in malunggay until wilted.
- 8
Ladle into bowls. Top with crispy pork belly, chicharon, and toasted garlic in the center. Serve with steamed rice and a small dish of patis mixed with calamansi and siling labuyo on the side.
Kitchen Timer · 35 min prep first
50:00
