Ginisang Munggo (Mung Bean Stew)

Name: Ginisang Munggo (Mung Bean Stew)
Total time: 1 h
Yield: 5
Cuisine: Filipino
Ingredients: 250 g Dried mung beans; 1.2 L Water; 200 g Pork belly, diced small; 5 Garlic cloves, minced; 1 Onion, chopped; 2 Tomatoes, chopped; 2 tbsp Fish sauce (patis); 1 tbsp Neutral oil; 100 g Ampalaya (bitter melon) leaves, spinach or malunggay; ½ tsp Black pepper; 30 g Chicharon (pork rinds), crushed; 2 tbsp Dried shrimp or smoked fish flakes

The Friday dish in every Filipino household — mung beans simmered soft, then stirred into a sauté of garlic, onion, tomato and pork with a handful of greens. Named for the sautéing, though it ends up a stew. Cheap, filling, and better with a scatter of crushed pork rinds on top.

Sumber

Resipi oleh Filipino home kitchens · 🏺 Tradisional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · the Friday mung-bean stew — An ownerless everyday dish, so no cook is credited. The cited article confirms ginisang munggo as a Filipino mung-bean soup made by sautéing garlic, tomatoes and onions before adding water and beans, cooked with pork, smoked or dried fish, garnished with chicharon, with a coconut-milk variant. The no-soak note, the tomato-paste cue, timings and quantities are this book's own.

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Langkah

Rinse the beans and simmer in the water 30–35 minutes until soft and starting to split. Do not drain.
Meanwhile, in a wide pan, render the pork in the oil over medium heat until browned at the edges, about 8 minutes.
Add the garlic, onion and tomatoes and sauté until the tomatoes collapse into the fat, about 5 minutes. This is the ginisa the dish is named for.
💡 Cook the tomatoes down properly. Underdone, they stay as sour chunks; cooked to a paste, they season the whole pot.
Add the dried shrimp and fish sauce, then pour in the beans with their cooking liquid. Simmer 10 minutes, stirring, until it thickens to a loose stew.
Stir in the greens and cook 2 minutes until just wilted. Season with pepper.
Serve over rice, with the crushed chicharon scattered on top at the table.

💡 Petua

Friday is munggo day because Catholic households once skipped meat — leave the pork out and use the dried shrimp alone for that version.
A splash of coconut milk at the end makes it ginisang munggo sa gata, the richer southern style.