Ginisang Monggo

Nutrition · per serving

Steps

1. 1

   Rinse the dried mung beans well under cold water. Put them in a saucepan with the water, bring to a boil, then lower to a steady simmer and cook for 18-20 minutes until the beans are tender and starting to break down. Skim any foam if needed. For a beginner-friendly texture, stir once or twice near the end so some beans mash and naturally thicken the broth.

   160 g dried mung beans900 ml water
2. 2

   While the beans simmer, heat a sauté pan or pot over medium heat. Add the pork belly, then the neutral oil if the pan looks dry. Cook for 4-5 minutes until the pork renders some fat and lightly browns; small pieces cook faster and flavor the stew better.

   120 g pork belly, diced small10 ml neutral oil
3. 3

   Add the garlic and onion to the pork and sauté for 2 minutes until fragrant and the onion turns translucent, not browned. Add the tomato and cook for 2-3 minutes, pressing it with the spoon until it softens and becomes saucy.

   15 g garlic, minced80 g onion, finely chopped100 g tomato, chopped
4. 4

   Stir in the fish sauce and black pepper, then cook for 30 seconds to mellow the raw fish sauce aroma.

   15 ml fish sauce1 g ground black pepper
5. 5

   Add the sautéed pork mixture to the cooked mung beans. Simmer together for 3-4 minutes so the flavors combine. If the stew looks thicker than you like, add a little of the extra water; ginisang monggo should be spoonable, like a light stew rather than a dry mash.

   100 ml water, as needed
6. 6

   Add the spinach and stir just until wilted, about 1 minute. Taste and adjust consistency with a splash more water if needed. Serve hot.

   100 g spinach100 ml water, as needed

Origin & History

Ginisang monggo is a home-style Filipino mung bean stew commonly cooked in households and carinderias across the Philippines. It is often associated with simple, economical eating and is traditionally prepared with garlic, onion, tomato, leafy greens, and sometimes pork, shrimp, or fish. Regional and family variations are common, making it a deeply familiar comfort dish.