Ginisang Munggo with Pork Recipe
Para sa mga gabing maulan, perfect na ulam ang ginisang munggo sa inyong tahanan. Make this dish with The Good Meat Pork Liempo Belly Sliced!
Ginisang Munggo is more than just a dish; it’s a culinary tradition, particularly famous for being the go-to meal every Friday in countless Filipino households. This version, featuring savory Pork (Baboy), takes the humble mung bean and transforms it into a rich, deeply satisfying stew that evokes the truest sense of lutong bahay (home cooking).
Though the Tagalog name translates to “Sautéed Mung Beans,” the final product is a creamy, thick soup—a testament to the Filipino way of building complex flavor from simple steps.
The Flavor Build-Up: Gisa
The richness of this dish starts with the classic Filipino “Gisa” (sautéing) technique, which forms the savory base of the stew:
- Pork Foundation: Succulent diced pork (often pork belly or shoulder) is browned first, allowing its rendered fat to create a luscious, flavorful oil.
- The Aromatics: Garlic, onions, and ripe tomatoes are then sautéed in this pork-infused oil, forming a fragrant, slightly sweet, and savory blend.
- The Beans: The pre-cooked, tender mung beans are introduced, breaking down slightly to create the stew’s signature thick, creamy texture, absorbing the flavors of the pork and aromatics.
Finishing Touches: Richness and Contrast
What elevates this Munggo is the layering of contrasting flavors and textures right before serving:
- Leafy Greens: Fresh leafy vegetables, traditionally malunggay (moringa) or ampalaya (bitter gourd) leaves, are quickly wilted into the hot stew, adding color, freshness, and a boost of nutrients.
- Umami Depth: A touch of fish sauce (patis) balances the stew, adding that essential salty, savory umami depth.
- The Crunch: The final, indispensable garnish is a generous sprinkle of crushed pork cracklings (chicharon). As the chicharon softens in the hot stew, it releases a beautiful, smoky flavor while still providing a few delightful crunchy bits.
This Ginisang Munggo with Pork is a protein- and fiber-rich meal that is perfect for any day you crave warmth and flavor. Serve it alongside hot, steaming rice and possibly a piece of crispy fried fish for the ultimate Filipino comfort spread.
Instructions
- Check the mung beans and remove any dirt by rinsing in cold running water until water is clear. Drain it well.
- Over medium heat, add mung beans and water into a pot. Let it boil and remove the froth on top.
- Decrease the heat but continue to cook for another 45-50 minutes until bean skins have burst and softened. Add water if needed.
- In a separate pot, add oil. Add thinly sliced pork and cook until light brown.
- Sauté onions and garlic until aromatic. Add tomatoes and cook until soft.
- Put fish sauce, let it cook for another 2 minutes.
- Transfer the cooked mung beans to the pot. Let it boil.
- Add salt and pepper to taste. Put the chicharon and cook until softened.
- Put the spinach and cover the pot as you turn off the heat. Let the leaves wilt after 1-2 minutes.
- Serve hot in a bowl.
Ingredients: 4
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