Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with crispy pork cracklings. Thick, hearty, tasty, and budget-friendly, it's the ultimate comfort food!
Mung beans are a staple ingredient in my kitchen. Not only are they easy to cook in both sweet and savory dishes, but they are also an economical source of protein and fiber.
A typical peasant fare, a one-pound package of beans that costs roughly $2 can generously feed a large crowd with plenty of leftovers to spare. #winner
My favorite way to prepare this superfood was with shrimp, but a friend of mine introduced me to using pork cracklings years ago, and I haven't looked back since. Munggo with pork or with shrimp are indeed delicious versions in their own right, but the added taste and texture of chunks of fatty chicharon just can't be beaten!
As the crispy pork rinds simmer and soften in the broth, the rendered fat infuses the munggo soup with delectable flavor. And with verdant spinach leaves steamed in the pot just until wilted to round things up, this ginisang munggo is nutritious as it is delicious.
Cooking tips
- For extra nutrition, add seeded and sliced ampalaya during the last 5 minutes of cook time.
- You can substitute malunggay or chili leaves for the spinach.
- I used the chicharon available at our neighborhood supermarket, but if you can, choose the pork crackling variety with a thick cap of meat attached.
- Have lechon kawali on hand? Swap for the chicharon. For a less fat version, try flaked tinapa or crispy dilis.
- There's no need to presoak the mung beans! They'll cook and be ready to saute in about an hour.
- Check the package date. Older beans take longer to cook and soften.
How to serve
Ginisang munggo at chicharon is delicious or served as the main dish with steamed and grilled meat or fish.
How to store leftovers
- Transfer leftovers to a container with a lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat until completely warmed through. Add more water to loosen consistency and adjust seasonings as needed.
Ingredients
- 1 cup dried mung beans
- 6 cups water
- 1 tablespoon vegetable oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 2 cups chicharon (pork cracklings with attached meat)
- 1 bunch fresh spinach, stems trimmed
- 1 tablespoon fish sauce
Instructions
- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add tomatoes and cook, mashing with the back of the spoon, until softened.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung beans including liquid. Bring to a boil.
- Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
- Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
Notes
- No need to presoak the mung beans. They'll cook and be ready to saute in about an hour.
- Older beans will take longer to soften.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Lisa says
Thank you for sharing this recipe. This was my first time to prepare with chicharon. I also added a pinch of tinapa for extra flavor! Sarap!
Gabe's Mom says
I always loved your recipes. They're all perfect and have saved me many times. Those who have tasted your recipe always commend on how good I am at cooking and I always end up pointing my finger's to you. I'm telling them go check kawaling pinoy , her recipe's are awesome!!!
Naica says
Hello po! Since I found this recipe I always use this already every Friday ๐คฃ (since Friday = munggo day)
TutuMama says
I am raised in Hawaii with all ethnic types of food.
We add dry opae, chicharron, and calamungai to the thickb sabao.
With big ohana we need more volume to put on rice.
Mahalo
Joseph Barcega says
Hi Lalaine! This is Joseph, your brotherโs brother-in-law, asawa ni Grace. Google search led me to your munggo recipe. Itโs the best! Thank you for all your recipes! They are life savers and they all taste great! Kawaling Pinoy is a go to cook library for me. Maraming salamat!
Lalaine Manalo says
Hello, Joseph.Kumusta na? Regards to Grace!
Alex B. Edillor says
Mine was matabang as well. Added more patis on my plate. Also 45 min. on medium still overcooked the beans. Texture was OK, and instructions were good. I eyeballed the chicharone and it might have been too much. Iโll definitely keep tweaking this. I like that I donโt need to soak.
Chris says
Hi, do you think I could substitute green lentils in this stew? I have them on hand and am craving my momโs mungo. I donโt think I can find mung beans near me.
Lalaine Manalo says
Yes, lentils would make a great substitute in this recipe!
Shirley says
Since my mom passed away in 2006, I havenโt had homemade Ginisang Munggo. Iโve tried the pre-made ones in the packet only to be left very disappointed. Iโve also bought this dish from Filipino restaurants, but I was never really satisfied, always felt like something was missing or it just doesnโt taste like my mom used to make. I followed your recipe and made some changes like adding a pork bouillon, adding sautรฉed pork, one ampalaya and more patis. I love your version of using spinach! Omg, the one I made is the closest to how I remember my momโs! Thank you so much, Iโm so happy that I can make Ginisang Munggo myself now. I know my mom would have liked how my dish turned out too!
Lalaine Manalo says
I'm glad you were able to make the recipe work well for you. I can't beat Mom's cooking, but I'm happy you found the recipe helpful.
Bethany says
My mother in law makes this and I love it. I'm making it now and using smoked pork hocks in place of the chicharon. โค๏ธโค๏ธ
Lalaine Manalo says
Smoked hocks sound delicious! I use them for split peas or 15 bean soup but will definitely try in munggo soup.
Pnory Est. says
when to add the ampalaya (bitter melon) How to decrease the bitterness of the ampalaya?
Lalaine Manalo says
You can add the ampalaya at the last 5 minutes of cook time. You can salt the sliced ampalaya and squeeze them to dispel the juices. Make sure to rinse well lest the soup gets really salty.
Ruby says
Im cooking this right now, can i add chicharong bulaklak too?
Lalaine Manalo says
I've never tried this with chicharong bulaklak because I find the offal has an off-taste and I am afraid it might seep into the broth.
Mike says
Matabang
Lalaine Manalo says
Please free to add salt to taste ๐
Agatha says
Sometimes matabang is supposedly healthy in the long run. Too much salt isn't good either.
Rosario says
Hi Leanne, love your ginisang monggo with chicharon. I kind of tweaked it a little bit and went
overboard with shrimp but it turned out perfect.
Since my mom passed away last Feb. I now need to learn how to cook and I found your website very helpful. Thanks for sharing. * chery
Lalaine says
Hello Rosario,
I am glad you enjoyed the recipe. I love shrimps in munggo, too. I might have to try both chicharon and shrimp the next time. Sounds like a delicious combination. ๐
Tom Thoma says
I used Chinese sausage slices once before, it came out great. I am thinking about adding some quail eggs as well. What do you think?
Lalaine Manalo says
I haven't tried it so I'm not sure how it'd turn out. It would be hard-boiled eggs, right?
s tandug says
Hi, Lalaine. I was wondering if dried taro leaves are ok to use as a substitute for spinach? I was planning to boil it with the monggo seeds.
Lalaine Manalo says
I won't recommend dried taro leaves in this recipe. They need to be prepared a certain way or they'll be very "itchy.
Ewaboy says
My dad used to make this - mungo beans with chicharon and paria leaves. Learned to make it from his Filipino friends. Both my Dad and Uncle made pinakbet - one guy made it soupy and the other was more like a stir fry. In Hawaii - because many people came from the sugar plantations and worked and lived together - we learned to eat all kinds of food.
leanne says
I came across your mung bean soup recipe the other day. Tried it and it turned out well (only that I decided to use diced pork instead of the cracklings). Thanks for sharing. Looking forward in trying out your other recipes ๐
Lalaine says
Hi Leanne
Please try the ginisang munggo with the chicharon. Trust me, the flavor of the broth can't be beat. ๐
leanne says
Will do -- as soon as I get my stash of pork crackling from Carcar, Cebu ๐
Thanks, Lalaine!
Tiffany says
Leanne: What kind of pork did you use? How did you prepare it (sautรฉ/sear)?
Lalaine: What cut of the pork is cracklings (pork belly, etc)? I haven't had this dish in years...it would be nice to add this to my rotation of dishes, including to first attempt to make.