Ginisang Munggo Recipe (Filipino Mung Bean Stew)
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Some Filipino dishes just feel like everyday home cooking, and ginisang munggo (sauteed mung bean) is definitely one of them.
Growing up in the Philippines, munggo was one of those familiar meals that didn’t need a special occasion. And, of course, if you grew up there too, you’ve probably heard of Munggo Friday.
This easy ginisang munggo recipe is made with tender mung beans, ground pork, tomatoes, spinach or malunggay, and fish sauce, then topped with crushed chicharon for a little crunch.
It’s warm, filling, and best served with—you already know—hot steamed rice.
Want to know why munggo is a Friday favorite in the Philippines? → [Read the story behind Ginisang Munggo]
What Is Ginisang Munggo?
Ginisang munggo is a Filipino mung bean dish made by cooking mung beans until soft and combining them with sautéed garlic, onion, tomatoes, and other ingredients.
There are plenty of ways to make it. Some versions use pork, shrimp, dried fish, or other proteins, while leafy greens such as malunggay (moringa leaves) or spinach are commonly added.
For my version, I use ground pork because it’s easy to cook right in the same pan. I also add crushed chicharon on top before serving.
Why You’ll Love This Recipe
- Warm and comforting: Tender mung beans, savory ground pork, tomatoes, and leafy greens make it a satisfying everyday meal.
- Made in one pot: Everything cooks together in one pan or pot, which also means less cleanup.
- Easy to customize: You can use spinach or malunggay and adjust the amount of broth depending on how thick or soupy you like your munggo.
- Perfect with rice: A bowl of ginisang munggo with hot steamed rice makes a simple but filling Filipino meal.
- Great for leftovers: The flavors develop even more overnight, making it a good make-ahead meal.
Ingredients You’ll Need
- 1 cup mung beans
- 1 lb ground pork
- 1 Knorr pork bouillon cube
- 1 bunch spinach or malunggay leaves
- 2 medium tomatoes, cubed
- 5 cloves garlic, minced
- 1 medium onion, diced
- ½ cup crushed chicharon, plus more if you like
- 1–2 tablespoons fish sauce, or to taste
- 6 cups water, plus more as needed
- 3 tablespoons cooking oil
How to Make Ginisang Munggo
1. Brown the ground pork
Heat the cooking oil in a large sauté pan or pot over medium heat.
Add the ground pork and cook, breaking it apart as it browns.
2. Sauté the aromatics
Add the diced onion, minced garlic, and tomatoes.
Sauté until the onion begins to soften, the tomatoes start breaking down, and everything smells good.
3. Add the water
Pour in 6 cups of water and bring everything to a boil.
4. Season the broth
Add the pork bouillon cube and stir until dissolved.
5. Cook the mung beans
Add the mung beans and stir.
Cover and cook over medium to medium-low heat until the mung beans are tender, stirring occasionally.
If the mixture becomes too thick before the beans are completely tender, add a little more water as needed.
6. Add the greens
Once the mung beans are tender, stir in the spinach or malunggay leaves.
Cook for about 2 minutes, or just until the greens are wilted and tender.
7. Season to taste
Add 1 tablespoon of fish sauce and stir.
Taste before adding more. Add another tablespoon if needed, then let the munggo simmer until it reaches the consistency you like.
8. Add the chicharon and serve
Transfer to a serving bowl and sprinkle crushed chicharon over the top.
Serve hot with steamed rice and enjoy!
Tips for the Best Ginisang Munggo
Add more water as needed. Mung beans absorb plenty of liquid while cooking. If the munggo becomes too thick before the beans are tender, add a little more water and continue simmering.
Stir the munggo occasionally. The beans can settle at the bottom of the pot as they soften. Stir occasionally to prevent sticking, especially once the mixture begins to thicken.
Adjust the consistency to your liking. Some people prefer thick, stew-like munggo, while others like it more masabaw, with plenty of broth. Add more water for a soupier consistency or simmer it uncovered to make it thicker.
Taste before adding more fish sauce. The pork bouillon and chicharon already contribute saltiness. Begin with 1 tablespoon of fish sauce, taste, and add more only if needed.
Add the greens near the end. Stir in the spinach or malunggay only after the mung beans are tender so the leaves stay green and don’t become overcooked.
Add the chicharon just before serving. Sprinkle it over the finished munggo at the last minute so it adds a little crispy texture instead of becoming completely soft.
Free Filipino Dinner Starter Kit
Want more easy Filipino meals to make at home?
Get my free Filipino Dinner Starter Kit, featuring five comforting recipes—including this ginisang munggo—plus a five-day meal plan, one-trip grocery list, and beginner-friendly Filipino pantry guide.
What to Serve With Ginisang Munggo
For me, the easiest answer is hot steamed rice.
You can also serve munggo alongside fried or grilled fish, pork, or another crispy Filipino dish if you want a bigger meal.
But honestly, a bowl of munggo over hot rice with plenty of chicharon on top is already pretty satisfying on its own.
Looking for more comforting meals to serve with rice? → Browse my Filipino lunch ideas for five easy dishes you can add to your weekly menu.
How to Store and Reheat Ginisang Munggo
Let the leftover ginisang munggo cool slightly, then transfer it to an airtight container and refrigerate it within two hours. It will keep in the refrigerator for up to 3–4 days.
Munggo naturally thickens as it sits because the beans continue absorbing the broth. Reheat it gently in a saucepan over medium-low heat, adding a splash of water until it reaches your preferred consistency.
Heat the munggo until it is hot throughout. Add fresh chicharon only after reheating so it stays crispy.
Ginisang Munggo Recipe
Ingredients
Equipment
Method
- Brown the pork. Heat the cooking oil in a large pot or deep sauté pan over medium heat. Add the ground pork and cook, breaking it apart with a spoon, until browned.
- Sauté the aromatics. Add the onion, garlic, and tomatoes. Cook until the onion softens and the tomatoes begin to break down.
- Add the broth ingredients. Pour in 6 cups of water and bring to a boil. Add the pork bouillon cube and stir until dissolved.
- Cook the mung beans. Add the rinsed mung beans and stir. Cover and cook over medium-low heat for about 45–60 minutes, stirring occasionally, until the beans are tender. Add more water as needed if the mixture becomes too thick before the beans finish cooking.
- Add the greens. Once the mung beans are tender, stir in the spinach or malunggay. Cook for about 2 minutes, or until the greens are wilted.
- Season the munggo. Add 1 tablespoon of fish sauce and stir. Taste and add more if needed. Simmer uncovered until the munggo reaches your preferred consistency.
- Finish and serve. Transfer the ginisang munggo to a serving bowl and top with crushed chicharon. Serve hot with steamed rice.
Notes
- Rinse and drain the dried mung beans before adding them to the pot.
- Mung beans absorb liquid as they cook, so add more water when needed.
- For a soupier or more masabaw munggo, add extra water. For a thicker consistency, simmer it uncovered for a few additional minutes.
- Add the fish sauce gradually because the pork bouillon and chicharon already contain salt.
- Add spinach or malunggay only after the mung beans are tender to prevent the greens from overcooking.
- Sprinkle the chicharon immediately before serving so it retains some of its crispiness.
- Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of water when reheating because the munggo will thicken as it sits.
Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Some links on this page are affiliate links, which means I may earn a small commission if you purchase through them, at no additional cost to you.
Cooking Essentials
You don’t need anything fancy to make munggo, but having a good sauté pan or pot makes it easy to cook everything from start to finish in one place.
More Filipino Recipes
If you’re looking for more Filipino food to make at home, try my Pork Adobo, Pancit Bihon, or Lumpiang Shanghai next.
Enjoy your munggo—and don’t forget the rice. 😊
