Go Back
Ginisang mongo with pork.

Ginisang Monggo Recipe with Pork

Every Friday, the smell of ginisang monggo fills Filipino homes, reminding us of family meals and cozy evenings. This dish is not just about food; it’s about tradition and being together. Ginisang monggo is healthy too, packed with nutrients.
Prep Time 15 minutes
Cook Time 45 minutes
Course Lunch, Main Course
Cuisine Filipino
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 1 cup Monggo / Mung Beans
  • 4 cups Water
  • 2 tbsp Cooking Oil
  • 250 grams Pork Belly / Pork Shoulders cut into bite-sized pieces (optional)
  • 8 cloves Garlic (minced)
  • 1 piece Onion medium (chopped)
  • 2 piece Tomato medium (chopped)
  • 2 tbsp Fish Sauce
  • 1 piece Pork Cube (optional)
  • 1 cup Ampalaya Leaves (optional)
  • 1 cup Chili Leaves / Dahon ng Sili (optional)
  • 1 cup Malunggay Leaves (optional)
  • 1 cup Chicharon Baboy (optional)
  • Salt and Pepper (to taste)

Instructions
 

  • Rinse the mung beans under cold water and remove any debris. Soak the mung beans in water for at least 1 hour or overnight. This will help them cook faster.
  • In a large pot, combine the mung beans and 4 cups of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 30-40 minutes, or until the mung beans are tender and starting to break apart. You can add more water if needed to reach your desired consistency. Once cooked, mash the mung beans to create a creamy texture, then set aside.
  • In a separate pan, heat the cooking oil over medium heat. Add the pork pieces and cook until they are browned and cooked through. Remove from the pan and set aside.
  • In the same pan, add more oil if needed. Add the minced garlic and sauté until fragrant. Saute the chopped onion until it becomes translucent. Add the chopped tomatoes and cook until they soften and release their juices
  • Return the cooked pork to the pan. Add the mung beans to the pan. Once the mixture is slightly boiling, add pork cubes and fish sauce.
  • Add the ampalaya leaves, chili leaves (if using) and malunggay leaves. Cook until wilted.
  • If using chicharon, crush and add them in the last 5 minutes of cooking.
  • Taste and season with salt and pepper as needed. Serve hot with steamed rice.Enjoy your Ginisang Monggo! This dish is hearty and nutritious, perfect for a comforting meal. Adjust the ingredients and seasoning according to your preference.

Watch this!

Notes

  • Use chicken or pork broth instead of water to add depth to the flavor of the dish.
  • Some versions include shrimp or tinapa (smoked fish) for additional flavor complexity.
  • Experiment with different vegetables like bitter melon for variation.