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Filipino ginisang munggo with ground pork, tomatoes, leafy greens, and crispy chicharon
The Filipina Cy

Ginisang Munggo Recipe

This easy ginisang munggo recipe combines tender mung beans, savory ground pork, tomatoes, spinach or malunggay, and fish sauce, then finishes everything with crispy chicharon. Serve it with hot steamed rice for a comforting Filipino meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried mung beans rinsed and drained
  • 1 pound ground pork
  • 3 tbsp cooking oil
  • 1 medium onion diced
  • 5 cloves garlic minced
  • 2 medium tomatoes diced
  • 6 cups water plus more as needed
  • 1 pork bouillon cube
  • 1 bunch spinach or malunggay leaves
  • 1-2 tbsp fish sauce or to taste
  • ½ cup crushed chicharon plus more for serving if desired

Equipment

  • Large pot or deep sauté pan
  • Wooden spoon or silicone spatula
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. 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.
  2. Sauté the aromatics. Add the onion, garlic, and tomatoes. Cook until the onion softens and the tomatoes begin to break down.
  3. Add the broth ingredients. Pour in 6 cups of water and bring to a boil. Add the pork bouillon cube and stir until dissolved.
  4. 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.
  5. 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.
  6. 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.
  7. 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.