Ever crave something warm, filling, and just impossibly comforting? Yeah, me too. Ginisang monggo is what we all need when instant noodles just aren’t enough and takeout is too pricey. If you want a tasty, protein-packed meal that doesn’t break the bank or take hours in the kitchen, you’ve gotta try this. Plus, it’s loaded with veggies so you can pretend you’re being healthy (well, you actually are). If you’re looking to jazz up your typical meal routine, or maybe you stumbled on this classic ginisang monggo version but want more details, I’ve got your back. Oh, and if you like some veggie sides, give this ginisang ampalaya a whirl too.
Why this recipe is a keeper!
Okay, let’s just get it out there: ginisang monggo is hands-down one of the coziest things you’ll ever eat. I’m not exaggerating. It’s hearty enough for dinner and simple enough you pretty much can’t mess it up. Plus, you don’t need fancy ingredients. Heck, you probably have half of them in your pantry already.
It’s the kind of dish you make when your wallet’s grumbling or you’re craving some Filipino flavor but don’t feel like a five-star chef. My lola used to throw everything in one pot and somehow it always turned out amazing (I’m still trying to unlock her wizardry). You can play around with the veggies, tweak the toppings, add pork or keep it vegetarian — ginisang monggo just rolls with it all.
Let’s be real: this recipe is a lifesaver during rainy days, or those times you’re just tired of doing dishes. I swear, sometimes I even eat it cold (don’t judge until you try it — leftover magic). Family-approved, weeknight-friendly, and it won’t make your kitchen look like a disaster zone.
“My family asks for this every week! So easy and always feels like a warm hug after a long day. Even my picky eater scarfed it down.” — actual message from my cousin after she tried this recipe.
How to make Ginisang Munggo with pork
Okay, let me show you how I pull this together, pork-style (because let’s face it, the smoky flavor from a bit of pork makes this a next-level comfort food). Here’s what you need and how I go about it.
First, grab some dried mung beans. About a cup for 3-4 servings. Wash those tiny beans real good — they’ve been on an adventure. Boil them in water (4-5 cups works). Simmer until they’re tender and look kinda squishy. Usually takes 30-40 minutes, but check ‘em; sometimes they’re faster.
While that’s bubbling, chop up your pork. Trust me, even the not-very-expensive bits work. Sauté garlic and onions in a pot — let them get soft and just a tad golden. Add the chopped pork. I use about half a pound, but if you like it extra meaty, go wild. Wait until the pork is cooked through and just starting to brown.
Now, it gets fun. Dump in sliced tomatoes. Let those soften up. Once everything looks cozy, pour in your cooked mung beans and the liquid. Season with fish sauce or salt — whatever you’ve got. Seriously, it’s up to you. Stir in whatever greens you have: spinach, malunggay, or even just a bit of cabbage.
Let everything simmer for a bit so the flavors all get to know each other. Taste and adjust. Take a bite (careful, it’ll be hot!). Toasty garlic bits or chicharrón on top? Absolute chef’s kiss. My brother swears by adding a squeeze of calamansi at the end.
What are Mung Beans?
Sometimes I forget not everyone grew up with ginisang monggo as a school-day staple. So here’s the short version: mung beans are these little green beans you can find at any Asian market (or sometimes the regular grocery store, if you’re lucky). They’re super cheap and high in protein, so it’s no wonder our parents called them “super beans.”
When you cook them, they turn soft and kind of creamy — almost like a cross between lentils and split peas. They’re not fussy. They don’t need to be soaked overnight (whew), and they go with just about any veggie or meat you like. Weirdly, they never taste “beany” in that weird way some other legumes do. Maybe science knows why but I just call it a win.
Also, I’ve heard people make dessert out of mung beans (halo-halo, anyone?). But honestly, for me, the best is still a bowl of steaming hot ginisang monggo, maybe topped with some fried garlic. The simple things hit hardest.
Variations of Ginisang Monggo
Tentative chef? That’s the best thing, because, with ginisang monggo, you can do endless riffing. Feeling extra healthy? Toss in malunggay or moringa leaves. Looking for more recipes like this? You might enjoy this simple healthy ginisang munggo with malunggay leaves version for a gentle twist.
No pork? No problem. Shrimp turns this stew into something ridiculously special, and even tofu works. My vegetarian pals swear by thick-cut eggplant. Sometimes you’ll see bitter melon (ampalaya) added for a little kick. I tried throwing in some leftover rotisserie chicken last week and, honestly, not bad at all.
Oh — and if you want a bigger veggie variety? Check out this classic Filipino mung bean stew for inspiration. The base recipe’s flexible, and no two households make it quite the same. Don’t be afraid to experiment — that’s half the fun. Your bowl, your rules.
Sides and Toppings – the Best Part!
Listen, you can’t just eat ginisang monggo alone (well, you can, but you’d be missing out). Here’s some top-tier stuff to serve it up with:
- Pair it with fluffy steamed rice — super classic, don’t skip it.
- Fried fish or crispy dried fish as a side? Unbeatable combo, I promise.
- Chicharrón or crunchy pork bits tossed on top add a serious wow factor.
- A squeeze of calamansi or lemon wakes up all those slow-cooked flavors.
Seriously, try out different combos; every family has their own “secret best way.” Got any you love? I want to know!
Common Questions
Q: Can I use a pressure cooker for mung beans?
A: You bet. 10-15 minutes will do the trick and save you time if you’re in a hurry.
Q: How long does ginisang monggo keep in the fridge?
A: About 3-4 days. It freezes well, too. Sometimes I swear it tastes better after a day or two.
Q: Do I need to soak mung beans first?
A: Nope! They cook up quick, so just rinse and go.
Q: Can I use other greens besides spinach or malunggay?
A: Yup, everything from pechay to kangkong works. Clean out the veggie drawer!
Q: Is there a way to make this vegetarian?
A: Absolutely — just skip the pork, and use tofu or load up the veggies. Still classic, still delicious.
If you made it this far, congrats — you’re one step closer to comfort-food glory. Ginisang monggo really is that Filipino dish you can whip up on a whim, tweak to any craving, and share with whoever’s hungry at home. If you want to get deep into more serving ideas, Panlasang Pinoy’s full guide to Ginisang Munggo (Monggo) is a solid read for more inspiration. And if you figure out a killer twist you love? Come back and let me know. Happy cooking, friends!
Ginisang Munggo with Pork
Ingredients
Main Ingredients
- 1 cup dried mung beans Wash thoroughly before cooking.
- 0.5 pound pork Chopped into pieces.
- 4-5 cups water For boiling the mung beans.
Vegetables
- 2 pieces tomatoes Sliced.
- 1 cup greens Spinach, malunggay, or cabbage can be used.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
Seasoning
- to taste fish sauce or salt Add according to preference.
Instructions
Preparation
- Rinse the dried mung beans and boil them in 4-5 cups of water until tender, about 30-40 minutes.
- While the beans are cooking, chop the pork into pieces.
Cooking
- In a pot, sauté the garlic and onions until soft and slightly golden.
- Add the chopped pork and cook until browned.
- Add the sliced tomatoes and let them soften.
- Once the pork is cooked, pour in the cooked mung beans and their liquid.
- Season with fish sauce or salt, and stir in the greens.
- Let everything simmer for a few minutes to combine the flavors.
- Taste and adjust seasoning as needed.