How to Make It

Preparing the Munggo

1. Rinse the munggo well and remove any floating beans or debris.
2. 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.
3. 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

4. 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

5. Cook the ground pork over medium heat until lightly browned and some fat has rendered. Add a little oil if the pork is lean.
6. Sauté the garlic in the rendered fat until fragrant, then add the sliced onion and cook until softened.
7. 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.
8. 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.
9. Add the kalabasa and simmer for 8 to 12 minutes, or until tender but still holding its shape.
10. Season with fish sauce, then taste and adjust as needed.
11. 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.
12. Top with crispy chicharon, if using. Serve with hot rice and enjoy!