Name: Ginisang Monggo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: Filipino
Ingredients: 1 cup mung beans; 380 g ground pork; About 700 g kalabasa/squash (about half); 4 medium tomatoes; 6 cloves garlic; 2 medium red onions; 1 bundle alugbati/Malabar spinach; About 50 g chicharon; 2 Tbsp patis/fish sauce; 2 tsp salt, or to taste; ½ tsp black pepper; 1 pork bouillon cube (10 g), optional; About 800 ml water

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Discover the dish

About Ginisang Monggo

Ginisang monggo, also spelled munggo, is a Filipino mung bean stew cooked with garlic, onion, tomatoes, leafy vegetables, and a wide variety of possible proteins and toppings.

The dish is strongly associated with Fridays in many Filipino households. One commonly given explanation comes from the Catholic practice of avoiding meat on Fridays, particularly during Lent. Dried mung beans were affordable, filling, and easy to store, making them a practical alternative. Modern versions are no longer always meatless and may include pork, shrimp, dried fish, or chicharon.

This version is made with ground pork, kalabasa, alugbati, and crispy chicharon. Half of the tomatoes are cooked into the sautéed base, while the remaining tomatoes and quartered onion are added near the end for a fresher flavor and texture.

The munggo cooking liquid can be kept for a thicker and heartier stew or replaced with plain water for a lighter broth.

The Kubo Cooks method

Why This Recipe Works

Simmering the mung beans separately gives you better control over their tenderness and the final consistency of the stew. The beans should be soft and beginning to split before being combined with the sautéed ingredients.

Browning the ground pork develops a deeper savory flavor and renders fat for sautéing the garlic, onion, and tomatoes. Cooking the first portion of tomatoes until they begin breaking down creates a flavorful base for the beans.

The kalabasa adds natural sweetness and makes the dish more substantial. As a few edges soften into the broth, they also contribute a little extra body without requiring flour or another thickener.

Adding the tomatoes and onion in two stages gives the dish two different kinds of flavor. The sautéed portion becomes mellow and savory, while the portion added after turning off the heat stays brighter and slightly crisp.

Alugbati only needs the residual heat of the stew to soften. Adding it at the end preserves more of its color and texture. The chicharon also stays out of the broth until serving so it retains some of its crispness.

What to know

Ingredient Notes

Mung beans: Rinse them thoroughly and remove any debris before cooking. Soaking is optional, but it can help the beans cook more quickly and evenly.
Ground pork: Pork with a little fat works well because the rendered fat can be used for sautéing the aromatics. Break it into small pieces so it spreads evenly through the stew.
Kalabasa: Cut it into similarly sized bite-sized pieces. It should become tender while mostly retaining its shape.
Tomatoes: Half are sautéed until softened, while the rest are added near the end. Ripe tomatoes provide better flavor and break down more easily.
Garlic: Sauté until fragrant without allowing it to burn. Burnt garlic can make the broth taste bitter.
Red onions: One onion is sliced for the sautéed base, while the other is quartered and added near the end for a fresher onion flavor and firmer texture.
Alugbati: Its leaves and tender stems soften quickly. Add them after turning off the heat so they do not become overly soft or slippery.
Chicharon: Adds a crisp, salty finish. Keep it separate until serving because it softens quickly in the hot broth.
Patis: Provides saltiness and a fermented fish flavor. Add it after the kalabasa cooks, then taste before adding more salt.
Salt and black pepper: Season lightly during cooking and make the final adjustment only after adding the patis and optional pork cube.
Pork bouillon cube: Optional. It strengthens the savory pork flavor but also contributes salt, so avoid heavy seasoning early in the process.
Water or munggo cooking liquid: The cooking liquid contains starch released by the beans and produces a thicker stew. Plain water gives the broth a lighter and cleaner consistency.

Make it your own

Substitutions

Ground pork: Use sliced pork, pork belly, ground chicken, shrimp, smoked fish, or fried tofu. The pork can also be omitted for a simpler vegetable version.
Kalabasa: Use another firm cooking squash. Sweet potato can also work, although it will give the broth a different sweetness and texture.
Alugbati: Use malunggay leaves, spinach, kangkong, dahon ng ampalaya, or tender camote tops. Add delicate greens close to the end.
Chicharon: Leave it out or replace it with crispy garlic, toasted tofu, fried fish, or flaked tinapa.
Red onion: White or yellow onion works too. The portion added near the end may be omitted if you prefer all the onion fully cooked.
Patis: Use salt for a cleaner flavor or a small amount of soy sauce for a different savory note. Add gradually rather than replacing it measure for measure.
Pork bouillon cube: Leave it out or use an appropriate chicken or vegetable cube. Check the saltiness before adding the final seasoning.
Plain water: Use unsalted pork, chicken, or vegetable broth. Avoid strongly seasoned broth because the patis, pork cube, and chicharon already contribute salt.

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From my kitchen

Kubo Cooking Notes

Soaking helps, but tenderness matters more

Soaking the munggo for 30 to 60 minutes can shorten the cooking time and help the beans soften more evenly. It is still possible to cook them without soaking.

The age of the dried beans affects how quickly they soften. Use the listed time as a guide and judge them by texture before continuing with the stew.

Decide what to do with the cooking liquid

The munggo cooking liquid contains starch and dissolved bean solids. Using it creates a thicker, heartier dish with a stronger mung bean flavor.

Drain the beans and use fresh water when you want a lighter broth. You can also combine some cooking liquid with plain water for a consistency between the two.

Give the pork time to brown

Let excess moisture from the ground pork evaporate before adding the garlic and onion. If the pork remains wet, it will steam instead of browning.

Once some fat has rendered and the pork has picked up a little color, use that fat to sauté the aromatics.

The two tomato additions have different jobs

The first half of the tomatoes cooks into the aromatic base and gives the broth depth. Let them soften and begin breaking down before adding the beans.

The remaining tomatoes are added after the heat is turned off. They retain more freshness and provide small bursts of acidity against the rich pork and beans.

Keep the kalabasa intact

Cutting the kalabasa into similar pieces helps them finish at approximately the same time. Stir gently once they begin softening.

A few softened edges can thicken the broth, but avoid breaking down every piece unless you intentionally want a much thicker stew.

Finish the vegetables with residual heat

The quartered onion, fresh tomatoes, and alugbati do not need prolonged cooking. The heat held by the stew is enough to soften them while preserving some texture.

If you prefer the onion completely soft, add it a little earlier. Tougher substitute greens may also need a brief simmer.

Make the final seasoning adjustment late

The patis, optional pork cube, pork, and chicharon all contribute saltiness. The broth also becomes more concentrated as it simmers.

Taste a spoonful containing both broth and mung beans before adding more salt or patis.

Add the chicharon immediately before serving

Chicharon begins absorbing broth as soon as it touches the stew. Add it only when serving if you want it to retain some crunch.

Keep extra chicharon on the side so each person can add more to their bowl.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The mung beans can be simmered until tender ahead of time. Refrigerate them with their cooking liquid in a covered container. Finish the sautéed pork, kalabasa, fresh vegetables, and chicharon closer to serving for the best texture.

Store leftovers: Transfer the stew to covered containers and refrigerate once cool enough to handle. Keep the chicharon separate so it does not become soggy. Consume within 3–4 days. The broth will continue thickening as the mung beans absorb liquid.

Freeze: The completed stew can be frozen, although the kalabasa and alugbati will become softer after thawing. Leave off the chicharon before freezing. Transfer the cooled stew to freezer-safe covered containers, leaving a little room for expansion. Consume within 2–3 months for the best quality and thaw overnight in the refrigerator.

Reheat: Reheat gently on the stove, stirring regularly. Add a little water or broth if the stew has become thicker than you prefer. Heat only the portion you need, then add fresh alugbati or another leafy vegetable if you want a fresher finish. Top with chicharon immediately before serving.

Bring it to the table

Serving Suggestions

Serve hot with steamed rice.
Top each bowl with chicharon immediately before eating.
Pair it with fried fish, dried fish, or grilled fish.
Serve with sliced tomatoes or a simple cucumber salad.
Add siling labuyo or chili oil for extra heat.
Offer calamansi on the side for anyone who prefers a brighter finish.

Ingredients

1 cup mung beans
380 g ground pork
About 700 g kalabasa/squash (about half)
4 medium tomatoes
6 cloves garlic
2 medium red onions
1 bundle alugbati/Malabar spinach
About 50 g chicharon
2 Tbsp patis/fish sauce
2 tsp salt, or to taste
½ tsp black pepper
1 pork bouillon cube (10 g), optional
About 800 ml water

How to Make It

Preparing the Munggo

Rinse the munggo well and remove any floating beans or debris.
Place it in a pot with enough water to cover by a few inches, then simmer for 30 to 45 minutes or until tender and slightly split. Add more water as needed.
Season lightly with salt, then set aside. Keep the cooking liquid for a thicker dish, or drain the munggo for a lighter broth.

Preparing the Ingredients

Cut the kalabasa into bite-sized pieces. Mince the garlic, thinly slice one onion, quarter the other, and chop the tomatoes. Set half of the tomatoes aside for later.

Cooking the Ginisang Munggo

Cook the ground pork over medium heat until lightly browned and some fat has rendered. Add a little oil if the pork is lean.
Sauté the garlic in the rendered fat until fragrant, then add the sliced onion and cook until softened.
Add half of the tomatoes and cook until they begin to break down. Stir in the pork bouillon cube, if using, then season lightly with salt and black pepper.
Add the cooked munggo and about 800 ml of water for a lighter broth, or use the reserved munggo cooking liquid for a thicker, heartier consistency. Adjust the amount depending on how thick or soupy you prefer the dish.
Add the kalabasa and simmer for 8 to 12 minutes, or until tender but still holding its shape.
Season with fish sauce, then taste and adjust as needed.
Turn off the heat and add the remaining tomatoes, quartered onion, and leafy greens. Stir gently and let the residual heat cook them for 1 to 2 minutes.
Top with crispy chicharon, if using. Serve with hot rice and enjoy!

Kubo Tips

Soak the munggo for 30 to 60 minutes to help it cook faster and more evenly.
Use the munggo cooking liquid for a thicker, heartier dish, or plain water for a lighter, cleaner broth.
Add the tomatoes in two stages for both depth and freshness.
Add the leafy greens after turning off the heat so they stay fresh and vibrant.