What You’ll Find Here?
Almost every Filipino knows that ginisang monggo is practically our national dish on Fridays!
If you ask me why, I don’t know either! But one thing’s for sure, it’s a favorite in many homes. It’s simple, comforting, and perfect for sharing with family.
What makes ginisang monggo so special is how versatile it is. You can cook it plain, add pork, shrimp, or even go meatless if you want.
Today, I’ll share my favorite version of ginisang monggo with pork. The tender pork just takes it to the next level.
Sitting down to a bowl of warm ginisang monggo, topped with crispy chicharon and fresh malunggay leaves, paired with rice and some fried fish, this meal is guaranteed to make everyone smile.
Ready to cook? Let’s dive in.
Here’s how to make ginisang monggo with pork. It’s easy, quick, and perfect for a busy day.
Why You’ll Love Ginisang Monggo
Growing up, Fridays were always special because of this dish. The smell of sautéed garlic, onions, and monggo beans would fill the house, making everyone’s mouth water.
Easy to Make
Trust me, you don’t have to be a chef to make this. It’s so simple that even if you’re just starting out in the kitchen, you’ll get it right.
Healthy and Nutritious
I love how monggo beans are packed with nutrients. They’re a great source of protein, fiber, and vitamins. Add pork, and you’ve got a satisfying, delicious meal.
Comforting and Delicious
There’s something about a warm bowl of ginisang monggo that feels like a hug. After a long day, it’s the perfect comfort food to help you unwind.
Budget Friendly
One of the best things about this dish is that it’s budget-friendly. You don’t need to spend a lot to make a meal that tastes this good.
Versatile
You can get creative with it! Sometimes I add shrimp or keep it vegetarian with just veggies. You can tweak it however you like to suit your taste.
Great for Leftovers
Ginisang monggo tastes even better the next day. I usually make a big pot so we can enjoy it for a couple of days.
Give ginisang monggo a try. It’s a dish that brings warmth, comfort, and deliciousness to your table, and I’m sure it’ll become a favorite in your home just like it is in mine.
Ginisang Monggo with Pork Ingredients
Mung Beans (Monggo)
You can easily find mung beans in Asian grocery stores or the dried beans section of most supermarkets.
Pork Belly or Pork Shoulder (optional)
Add pork if you want a richer, meatier flavor. It becomes tender as it simmers and adds a satisfying bite to each spoonful.
Garlic, Onion, and Tomatoes
Start by sautéing these to build the base of your dish. Garlic gives aroma, onion adds sweetness, and tomatoes bring a tangy flavor that balances everything.
Fish Sauce (Patis)
Use fish sauce to season your munggo. It gives a savory, umami kick that ties all the flavors together.
Pork Cube (optional)
You can mix in a pork cube for an extra layer of savory depth in the broth.
Ampalaya Leaves, Chili Leaves, or Malunggay Leaves (optional)
Add any of these greens for a touch of freshness and a slightly bitter flavor that balances the richness of the pork and beans.
Chicharon Baboy (optional)
Top with crushed chicharon for a crunchy texture and a burst of salty flavor that makes the dish even more indulgent.
Salt and Pepper
Season with salt and pepper to taste. These simple ingredients bring out and balance all the flavors in the dish.
How To Cook Ginisang Monggo with Pork
1. Soak the Monggo
Start by rinsing the mung beans to get rid of any dirt. After that, soak them in water for at least an hour. If you have more time, soaking overnight works even better because it helps the beans cook faster.
2. Boil the Monggo
Put the soaked mung beans in a pot with about 4 cups of water. Bring it to a boil, then lower the heat and let it simmer for around 30 to 40 minutes. You’ll know it’s ready when the beans are soft and starting to break apart. If it looks too dry, just add more water. Once cooked, mash some of the beans to make the texture nice and creamy. Then set it aside.
3. Cook the Pork
In a separate pan, heat a bit of oil and cook the pork until it’s browned and fully cooked. Once done, remove it from the pan and set it aside.
4. Sauté the Garlic, Onion, and Tomato
Using the same pan, add a little more oil if needed. Sauté the garlic until it smells good. Add the onions and cook until they soften. Toss in the tomatoes and cook until they break down and get juicy.
5. Add the Pork and Monggo
Put the pork back into the pan. Pour in the cooked mung beans. Let everything simmer gently. Add pork cubes or broth and a splash of fish sauce for extra flavor.
6. Add the Greens
Now add your greens. You can use ampalaya leaves, malunggay, or chili leaves. Let them cook just until they’re wilted and soft.
7. Mix and Add Chicharon (Optional)
Give everything a good mix so the flavors come together. If you like a little crunch, crush some chicharon and add it in the last few minutes of cooking.
8. Taste and Serve
Taste it and add salt or pepper if needed. Serve hot with steamed rice. This dish is hearty, tasty, and perfect for a comforting meal.
Other Meat to Use Instead of Pork
If you’re looking to switch things up or prefer other types of meat, here are some great alternatives to use in your ginisang monggo:
Chicken
Chicken is a lean and versatile option. You can use chicken breast or thighs, cut into bite-sized pieces. It cooks quickly and adds a nice, mild flavor that pairs well with the mung beans.
Beef
For a heartier version, try using beef. Thinly sliced beef strips or ground beef work well. Just make sure to cook it thoroughly and allow it to simmer a bit longer to become tender.
Shrimp
Shrimp adds a delicious seafood twist to ginisang monggo. It cooks very quickly, so add it towards the end of the cooking process. It gives the dish a slightly sweet and briny flavor.
Fish
Flaky fish like tilapia or bangus (milkfish) can be a great addition. Cook the fish separately and then add it to the mung beans. This adds a light and healthy option to the dish.
More Vegetable Recipes to Try
Looking for more healthy and delicious ulam ideas? Try these easy vegetable recipes:
Ginisang Ampalaya – A bitter yet tasty dish made better with egg and sahog
Ginisang Repolyo (Healthy Sautéed Cabbage) – Light, budget-friendly, and ready in minutes
Ginisang Upo Recipe – A soft and juicy gourd dish that’s simple and comforting
Chopsuey Recipe – A colorful mix of veggies with a savory sauce and your choice of meat
Frequently Asked Questions
Absolutely, you can substitute with spinach, kale, or any other leafy greens you prefer.
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat on the stove or microwave.
Yes, you can add some spice to ginisang monggo by including sliced chili peppers or a dash of chili flakes. Adjust the amount according to your heat preference.
The consistency of ginisang monggo can be adjusted by controlling the amount of water or broth used. If it’s too thick, add more liquid. If it’s too thin, let it simmer uncovered for a while to reduce the liquid.
Ginisang Monggo Recipe with Pork
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.
