Ginisang Munggo (Filipino Sautéed Mung Bean Stew)

🧂 Ingredients

• 300 g Mung beans(Dried mung beans. Rinse thoroughly before cooking.)
• 200 g Pork belly(Cut into small, bite-sized pieces (about 1-inch cubes).)
• 200 g Spinach or ampalaya leaves(Fresh spinach, malunggay (moringa) leaves, or ampalaya (bitter melon) leaves. Wash thoroughly and roughly chop if leaves are large.)
• 2 tbsp Shrimp paste (bagoong alamang)(Adjust to taste. Use a good quality brand.)
• 2 medium Tomatoes(Diced.)
• 4 cloves Garlic(Minced.)
• 1 medium Onion(Diced.)
• 6 cups Water or broth(For simmering the beans.)
• 2 tbsp Cooking oil(Vegetable or canola oil.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Rinse the mung beans thoroughly under cold running water until the water runs clear. Place the rinsed mung beans in a pot with 6 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes, or until the beans are very tender and starting to break down. Skim off any foam that rises to the surface during the initial boiling. If the beans are still too firm, add a little more hot water and continue simmering.

   ⏱️ 45-60 minutes
2. 2

   While the mung beans are simmering, prepare the sauté base. Heat 2 tablespoons of cooking oil in a separate large pot or wok over medium-high heat (around 190°C / 375°F). Add the diced pork belly and cook, stirring occasionally, until it's browned and slightly crispy, about 8-10 minutes. Drain off most of the rendered fat, leaving about 1 tablespoon in the pot.

   ⏱️ 10 minutes
3. 3

   Add the minced garlic and diced onion to the pot with the pork. Sauté until the onions are translucent and fragrant, about 2-3 minutes. Then, add the diced tomatoes and cook until they soften and start to break down, about 3-5 minutes more.

   ⏱️ 8 minutes
4. 4

   Once the mung beans are tender, carefully add them (along with their cooking liquid) to the pot with the sautéed pork mixture. Stir in the shrimp paste. Bring the mixture to a simmer and cook for another 10-15 minutes, allowing the flavors to meld. The stew should have a thick, soupy consistency. If it's too thick, add a little hot water. If it's too thin, let it simmer uncovered for a few more minutes.

   ⏱️ 15 minutes
5. 5

   Add the washed and chopped leafy greens (spinach, malunggay, or ampalaya leaves) to the pot. Stir them into the hot stew and cook for just 2-3 minutes, or until the greens are wilted and tender-crisp. Be careful not to overcook the greens.

   ⏱️ 3 minutes
6. 6

   Taste the ginisang munggo and season with salt and freshly ground black pepper as needed. The shrimp paste is salty, so season cautiously. Serve hot, ladled over steamed white rice. Garnish with crispy fried garlic or chicharon (pork cracklings) if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a richer flavor, use pork belly. You can also use other cuts of pork like shoulder or even ground pork.
• ✓Ampalaya leaves add a pleasant bitterness that balances the richness of the pork and shrimp paste. If using ampalaya leaves, ensure they are young and tender.
• ✓Chicharon (crispy pork cracklings) makes an excellent crunchy topping.
• ✓This dish is often considered a healthy and filling meal, perfect for a meatless Friday if prepared with vegetable broth and omitting pork.
• ✓Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

🔄 Variations

• Add sautéed dried fish (like dilis or tuyo) along with the shrimp paste for an extra layer of salty, umami flavor.
• For a vegetarian/vegan version, omit the pork belly and shrimp paste. Instead, use vegetable broth, sauté aromatics in oil, and season with soy sauce or vegan fish sauce and a pinch of sugar to balance the flavors. You can add firm tofu or mushrooms for protein.
• Some recipes include small dried shrimp or small pieces of smoked fish for added flavor.

🥗 Nutrition

Per serving