Ginisang Monggo with Chicharon at Malunggay
Ginisang Monggo with Chicharon at Malunggay is a comforting Filipino mung bean dish made with tender monggo beans, pork belly, sautéed garlic, onion, and tomatoes. It is finished with fresh malunggay leaves and crispy chicharon for an extra layer of flavor and texture.
This classic Filipino dish is simple, filling, and budget-friendly, making it a popular choice for an everyday family meal. The creamy texture of the cooked mung beans pairs beautifully with the savory pork and aromatic vegetables, while malunggay adds a fresh, earthy touch. Adding chicharon at the end gives the dish a delicious crispy contrast.
Monggo is also known as mung bean, and it becomes soft and hearty after simmering. Unlike many complicated Filipino dishes, Ginisang Monggo requires simple ingredients and straightforward cooking, making it a great recipe for beginners and experienced home cooks alike.
Why You’ll Love This Recipe
- Easy to make: The ingredients are simple and the cooking process is uncomplicated.
- Budget-friendly: Monggo beans are an affordable ingredient that can feed the whole family.
- Filling and comforting: Tender mung beans and pork make this a satisfying meal.
- Packed with flavor: Garlic, onion, tomatoes, fish sauce, and broth create a savory base.
- With malunggay and chicharon: Fresh malunggay leaves add a nutritious element, while chicharon provides a crispy finishing touch.
- Perfect with rice: The thick, savory monggo is especially delicious served over hot steamed rice.
Ingredients
- 250 g pork belly, cut into pieces
- 2 tablespoons cooking oil
- 1 onion, peeled and chopped
- 1 head garlic, peeled and chopped
- 2 red tomatoes, seeded and sliced
- 3 tablespoons fish sauce
- 1 ½ cups monggo beans (mung beans), washed and cleaned
- 6 cups water, plus more as needed
- 1 pork or beef broth cube
- ½ cup malunggay leaves
- 2 long green chilies
- Salt and ground black pepper, to taste
- Chicharon, as desired
How to Make Ginisang Monggo with Chicharon at Malunggay
1. Cook the pork
Heat the cooking oil in a large pot or deep pan over medium heat. Add the pork belly and cook until the fat renders and the pork becomes lightly golden. Remove the pork from the pan and set it aside, leaving the flavorful oil behind.
2. Sauté the aromatics
Using the same pan, sauté the garlic until fragrant. Add the chopped onion and cook until it starts to soften. Add the tomatoes and continue cooking until they become tender and release their juices.
3. Add the pork and monggo
Return the cooked pork belly to the pan and stir everything together. Add the fish sauce and mix well. Add the washed monggo beans and stir to combine with the sautéed ingredients.
4. Simmer the mung beans
Pour in 4 cups of water and cover the pot. Simmer over medium-low heat for about 30 minutes, or until the mung beans begin to soften and the liquid reduces.
Stir the mixture and add another 2 cups of water. Add more water later if you prefer a soupier consistency.
5. Finish the dish
Add the broth cube and stir until dissolved. Cover and continue simmering until the monggo beans are completely tender and the stew reaches your preferred consistency.
Add the malunggay leaves and long green chilies. Cover and cook for a few more minutes until the leaves are tender.
Season with salt and ground black pepper. Taste and adjust the seasoning as needed.
Finally, add chicharon according to your preference and cook for about a minute. For extra crispy chicharon, you can also add it directly to individual servings instead of cooking it in the pot.
Turn off the heat and serve hot.
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Subscribe on YouTubeServing Suggestions and Serving Count
Ginisang Monggo with Chicharon at Malunggay is best served hot with freshly cooked white rice. You can serve it as a main dish for lunch or dinner, along with simple Filipino side dishes such as fried fish, grilled meat, or sliced tomatoes.
For a lighter meal, enjoy the monggo on its own as a hearty soup-like dish. If you like more broth, simply add additional water while cooking and adjust the fish sauce, salt, and pepper to taste.
Serving count: Approximately 6 servings.
What to Do With Leftover Ginisang Monggo
Allow leftover monggo to cool before transferring it to an airtight container. Store it in the refrigerator and consume within 3 to 4 days.
The monggo will usually become thicker after refrigeration because the beans continue to absorb the liquid. When reheating, place the desired amount in a saucepan and add a small amount of water. Heat over medium-low heat, stirring occasionally, until thoroughly hot.
Adjust the seasoning if needed. If you are using leftover chicharon, it is best to add fresh chicharon when serving so it stays crispy.
For longer storage, the cooked monggo can also be frozen in an airtight freezer-safe container. Thaw it in the refrigerator before reheating and add a little water to restore its consistency.
Tips for Making the Best Ginisang Monggo
Wash the monggo beans thoroughly before cooking and remove any unwanted particles. Simmering the beans slowly helps them become tender and allows the flavors from the pork and sautéed vegetables to develop.
The amount of water can be adjusted depending on whether you prefer your Ginisang Monggo thick and stew-like or with more broth. Remember that the beans will continue absorbing liquid as they sit, so adding a little extra water when reheating may be necessary.
For the best texture, add chicharon near the end of cooking or directly before serving. This keeps its crispy texture while adding a delicious savory contrast to the soft monggo.
Ginisang Monggo with Chicharon at Malunggay is a simple Filipino comfort food that brings together affordable ingredients and familiar flavors in one satisfying dish. Serve it with hot rice and enjoy a homemade meal that is hearty, flavorful, and perfect for sharing with the family.
Ginisang Monggo with Chicharon at Malunggay
Ingredients
Method
- Heat the cooking oil in a large pot or deep pan over medium heat. Add the pork belly and cook until the fat renders and the pork becomes lightly golden. Remove the pork from the pan and set it aside, leaving the flavorful oil behind.
- Using the same pan, sauté the garlic until fragrant. Add the chopped onion and cook until it starts to soften. Add the tomatoes and continue cooking until they become tender and release their juices.
- Return the cooked pork belly to the pan and stir everything together. Add the fish sauce and mix well. Add the washed monggo beans and stir to combine with the sautéed ingredients.
- Pour in 4 cups of water and cover the pot. Simmer over medium-low heat for about 30 minutes, or until the mung beans begin to soften and the liquid reduces.
- Stir the mixture and add another 2 cups of water. Add more water later if you prefer a soupier consistency.
- Add the broth cube and stir until dissolved. Cover and continue simmering until the monggo beans are completely tender and the stew reaches your preferred consistency.
- Add the malunggay leaves and long green chilies. Cover and cook for a few more minutes until the leaves are tender.
- Season with salt and ground black pepper. Taste and adjust the seasoning as needed.
- Finally, add chicharon according to your preference and cook for about a minute. For extra crispy chicharon, you can also add it directly to individual servings instead of cooking it in the pot.
- Turn off the heat and serve hot.
Frequently Asked Questions
Find answers to common questions about Ginisang Monggo, including preparation, storage, reheating, and serving suggestions.
What is Ginisang Monggo?
Ginisang Monggo is a Filipino dish made with mung beans that are simmered until tender and cooked with sautéed garlic, onion, tomatoes, and savory seasonings. Pork, shrimp, or other ingredients may be added depending on the recipe.
Should I soak monggo beans before cooking?
Soaking is not required for this recipe. The monggo beans can be washed and cooked directly, although soaking them beforehand can reduce the cooking time.
How long does Ginisang Monggo last in the refrigerator?
Properly stored in an airtight container, leftover Ginisang Monggo can generally be kept in the refrigerator for about 3 to 4 days.
How do I reheat leftover Ginisang Monggo?
Reheat the monggo in a saucepan over medium-low heat. Add a little water because the beans tend to absorb liquid while refrigerated. Stir occasionally and heat until thoroughly hot.
Can I make Ginisang Monggo without pork?
Yes. You can omit the pork and prepare the dish with mung beans, vegetables, and seasonings. Shrimp or another preferred protein can also be used as an alternative.
How can I make Ginisang Monggo more soupy?
Add more water during cooking until you reach your preferred consistency. After adding water, taste the dish and adjust the seasoning because additional liquid can dilute the flavor.
What can I serve with Ginisang Monggo?
Ginisang Monggo is delicious with hot steamed rice. It can also be paired with fried fish, grilled meat, or simple vegetable side dishes.
Can I freeze leftover Ginisang Monggo?
Yes. Allow the cooked monggo to cool, place it in a freezer-safe airtight container, and freeze it. Thaw it in the refrigerator before reheating. Add a little water if the monggo becomes too thick.
Final Verdict
Ginisang Monggo with Chicharon at Malunggay is a simple, hearty, and flavorful Filipino dish that is perfect for everyday family meals. The tender monggo, savory pork, fresh malunggay, and crispy chicharon come together for a comforting combination that pairs perfectly with hot rice. If you’re looking for an affordable and satisfying Filipino recipe, this classic monggo dish is definitely worth making.
