Ginisang Munggo (Monggo)

Munggo or Mung bean (or even green bean to some) is a seed of Vigna radiata, a plant native to India and Pakistan. Since the plant originated in Asia, it was easy to spread along the nearby countries. This seed became a hit when it reached the Philippines. Mung bean was used as an ingredient in different desserts and main dishes as well. The most famous Mung bean dish is the “Ginisang Munggo” (Sauteed Mung Bean). This dish makes use of Mung beans as the main ingredient complimented by different flavors from meat, seafood, and vegetables. A very healthy and satisfying dish that is friendly on the budget.

I like Monggo because it brings back the memories of my childhood. I often eat ginisang munggo when I was a child, and I can say that I liked it a lot. It is good to know that food such as this monggo recipe can bring back the memories from the past. Of course, I also like this monggo dish for its delicious taste.

Try this Ginisang Munggo (Monggo) Recipe and let me know what you think.

Ginisang Monggo

Ginisang Monggo Recipe

Ingredients

  • 1 1/2 cups Mung beans
  • 1 tbsp garlic
  • ½ lb pork, thinly sliced
  • 2 cups spinach
  • 1 pc medium sized tomato, chopped
  • 1 medium sized onion, chopped
  • 5 to 8 pcs medium sized shrimp (optional)
  • 2 tbsp fish sauce
  • 24 ounces water (for boiling)
  • 1 pc beef cube or 1 teaspoon beef powder (for flavoring)
  • ½ cup crushed pork rind (chicharon)
  • 1/4 teaspoon ground black pepper

Cooking Procedure

  1. In a pan, put-in the water and bring to a boil
  2. Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)
  3. On a separate pan, sauté the garlic,onion, and tomato
  4. Add the pork. Cook for 5 mins
  5. Put-in the beef cube and  fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer
  6. Add the shrimp. Stir and then cook for 2 minutes.
  7. Pour the cooked Mung beans. Stir and then simmer for 10 minutes
  8. Add the spinach and pork rinds (chicharon)
  9. Sprinkle the ground black pepper
  10. Serve hot. Share and Enjoy!

Number of servings (yield): 6

Watch the cooking video:

  
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Comments

  1. Not a problem kathy. Glad you liked it.

  2. thanks for sharing…yummy :)…god bless ;)

  3. Hi! Thanks for this site!! Love the recipes, though haven’t tried them all. I hope you can put how many servings the recipes make.. Thanks!!

  4. My mom boils the chopped pork till its own oil comes out and that is what she uses to saute the garlic, onion and tomato. She also uses shrimp cubes instead of beef. I tried using palabok instant mix since palabok gravy is also shrimp based and that got me hooked. And for me tinapa is a must ingredient. BTW, we always soak the mung beans overnight so it can release its thing which causes gas.

  5. i make mine with ginger-garlic paste so picky eaters don’t remove chunks of ginger or garlic. try it.

  6. Wow this recipe is awsome! I love cooking filipino food for my husband. Being russian married to a filipino, i had to learn to cook what he likes and this website is the best!!!. thank you soo much for all the wonderful recipes!

  7. I always put shrimp paste and tofu too.. Delish!! Thanks for posting recipes, I was surprised one time I saw my white husband watching your videos and he made adobo! Haha

  8. Michelle says:

    Thank you so much for this recipe! This is my favorite Filipino dish and I’m so glad you’re here to save me when I want my Filipino cravings fixed! :) this turned out so delicious!

  9. could i use pepper leave in place of spinach? just wondering. thanks Vanjo, this is an awesome site for non-cooks like me. way to go! (:

  10. I just want to say thank you because of your website I learned how to cook delicious home-made recipes.

  11. Melanie says:

    Panlasang Pinoy, I’ve learned so much recipes from you u r really a big help to us i love ur website. Keep it up!

  12. Thank you for this recipe. My mom cooks it every Friday I don’t know why. She substitutes pork with pork cracklings (chicharon) and soak the mung beans overnight so that it will be easier to crush because we like it thick.

  13. Roque Jay Broce says:

    I made mine just sauteed in olive oil, lots of garlic, red onions and lots of tomatoes. No MSG. No artificial flavorings as the tomatoes itself brings out the goodness. Salt (Kosher) may be added to the sauteeing process. Italian dried herbs like Basil or Oregano or Parsley may be added for an extra zing. To variate and make this extra healthy, chopped leafy vegetables (I have tried malunggay and bokchoy and it’s perfect!) may be added. Cubed squash may also be added. I caution on adding coconut milk…it will taste good but the caloric count is just too high.