Growing up in a Filipino household, Ginataang Munggo at Baboy was our Friday ritual. It wasn’t just a meal, it was tradition. Catholics typically skip meat on Fridays, but our family always had this creamy, porky version ready for dinner as soon as the clock struck six.
My Mom would always say “Munggo days are blessed days,” while stirring the pot of creamy mung beans and tender pork. It’s funny how this humble dish has become such a cornerstone of Filipino comfort food.
It’s incredibly forgiving – throw it together, let it simmer, and somehow it always turns out delicious. Just don’t forget the rice – lots of it!
Why You’ll Love This Recipe
- Budget-friendly yet protein-rich and nutritious
- One-pot meal that’s perfect for busy weeknights
- Creamy, hearty texture that’s incredibly satisfying
- Can be made ahead and tastes even better the next day
- Easily customizable with different vegetables and proteins
- Perfect balance of Filipino flavors
Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk)
Equipment
- Large pot with lid (kaldero) For cooking mung beans
- Heavy-bottom pan (kawali) For sautéing and final cooking
- Wooden spoon (sandok) For stirring and mashing tomatoes
- Measuring cups and spoons (Panukat) For precise ingredients portions
- Colander (salaan) For washing mung beans (munggo)
- Sharp knife and cutting board (kutsilyo at sangkalan) For prep work
- Blender (optional) For creating a smoother consistency
Ingredients
- 1 cup dry mung beans munggo
- 6 cups water tubig
- 1 tablespoon canola oil mantika
- 1 onion peeled and thinly sliced (sibuyas)
- 2 cloves garlic peeled and minced (bawang)
- ½ pound pork belly or butt diced (baboy)
- 1 large tomato chopped (kamatis)
- 1 tablespoon fish sauce patis
- 1½ cups coconut milk gata
- Salt and pepper to taste asin at paminta
- 1 bunch fresh spinach stems trimmed (kangkong or alugbati)
Instructions
- Sort through your mung beans and remove any discolored ones or debris, then rinse them under cold water until the water runs clear. Place the clean mung beans in a large pot and add 6 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and cook for about 45-50 minutes until the beans are soft and their skins have burst.
- While the beans cook, prepare your ingredients. Heat oil in another pot over medium heat. Add garlic and onions, cooking until they become soft and fragrant. Add the diced pork and cook until it starts to brown, about 5-7 minutes. Add chopped tomatoes and cook until they soften and release their juices, gently mashing them with your spoon. Stir in the fish sauce and cook for another 1-2 minutes.
- Once the mung beans are tender, add them along with their cooking liquid to the pot with the pork. Bring everything to a gentle boil. When the pork is fully tender and the liquid has slightly reduced, pour in the coconut milk. Lower the heat and simmer for 3-5 minutes until the stew reaches your desired thickness. Taste and season with salt and pepper.
- Finally, add the spinach leaves to the pot. Turn off the heat, cover the pot, and let the spinach wilt in the residual heat for 1-2 minutes. Your Ginataang Munggo is now ready to serve hot with steamed rice.
- Remember: The mung beans should be really soft before adding them to the pork. This ensures a creamy, hearty stew. If the stew becomes too thick, you can always add a bit of hot water to reach your preferred consistency.
Tips from Lola’s Kitchen
- Use fresh mung beans – old beans take longer to cook
- Don’t add salt until beans are soft to prevent tough skins
- For extra flavor, add dried shrimp
- Mash some beans against pot side for creamier texture
- Add malunggay leaves for extra nutrition
- Toast garlic until golden for better aroma
Traditional Serving Suggestions
- Hot steamed rice (kanin)
- Fried fish (pritong isda)
- Pickled papaya (atchara)
- Calamansi on the side
- Banana leaf liner (optional)
Troubleshooting
- Beans won’t soften:
- Use fresher beans
- Avoid adding acidic ingredients early
- Extend cooking time
- Too watery:
- Simmer longer uncovered
- Mash some beans to thicken
- Reduce coconut milk amount
- Too thick:
- Add hot water gradually
- Adjust coconut milk
- Lower heat while simmering
Ingredient Alternatives
- Pork → Chicken, shrimp, or tofu
- Spinach → Malunggay, water spinach, or bitter melon leaves
- Fresh coconut milk → Canned coconut milk (reduce amount by 25%)
- Fish sauce → Sea salt or soy sauce
- Canola oil → Coconut oil or vegetable oil
Storage & Reheating
Storage:
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months (without spinach)
- Cool completely before storing
Reheating:
- Stovetop: Medium heat, add water as needed
- Microwave: 2-3 minutes, stir halfway
- Temperature: Heat to 165°F (74°C)
Variations
- Spicy Version:
- Add Thai chilies or chili garlic sauce
- Include curry powder for depth
- Vegetarian Version:
- Replace pork with mushrooms
- Use vegetable broth
- Add more vegetables
- Seafood Version:
- Use shrimp or fish
- Add seaweed
- Include fish balls
FAQs
Q: Can I make this in advance? A: Yes, flavors improve overnight. Q: Is this recipe freezer-friendly? A: Yes, freeze without leafy greens. Q: Can I use canned mung beans? A: Fresh is better, but reduce cooking time if using canned. Q: How do I make it healthier? A: Use leaner pork cuts, reduce coconut milk, add more vegetables. Q: Can I make it vegetarian? A: Yes, replace pork with mushrooms or tofu.
Nutrition
The Story Behind Ginataang Munggo at Baboy
From humble beginnings in Southeast Asian agriculture to becoming a cornerstone of Filipino cuisine, mung beans have traveled through centuries to create what we now know as Ginataang Munggo. These small green beans, originally cultivated in ancient India and China, found their way to Philippine shores through early trading routes, where they became deeply integrated into local cooking traditions.
While mung beans were initially eaten simply boiled or as sprouts, the introduction of coconut milk – a distinctly Southeast Asian ingredient – transformed this modest legume into something extraordinary. The addition of coconut milk, or ‘gata,’ to mung beans wasn’t just a culinary choice; it was a brilliant fusion that reflected the Philippines’ geographical abundance of coconuts and the practical need to create filling, nutritious meals that could feed large families on a budget.
The pork element in Ginataang Munggo tells another story of Filipino ingenuity. During the Spanish colonial period, when meat was a luxury, small portions of pork were used to add flavor to predominantly vegetable-based dishes. This technique of using meat as a flavoring agent rather than the main component became a hallmark of Filipino cooking, especially in home-style dishes like this one.
What makes Ginataang Munggo particularly special is its connection to Catholic Friday traditions. As Catholics typically abstain from meat on Fridays, many Filipino families developed a meatless version of munggo, while others embraced this pork-enhanced variation for regular days. The dish became so popular that even non-Catholic households adopted the “Friday is Munggo day” tradition, making it a cultural touchstone that transcends religious boundaries.
Today, Ginataang Munggo represents more than just a meal – it’s a testament to Filipino resourcefulness, creativity, and the ability to transform simple ingredients into something extraordinary. Each region has its own variation, from the coconut-heavy versions in the Bicol region to the spicier interpretations in the Visayas, but the core comfort of this dish remains unchanged, continuing to grace Filipino tables from humble homes to modern restaurants.
This beloved stew isn’t just about feeding the body; it’s about maintaining connections to our culinary heritage while adapting to contemporary tastes. Whether served in a traditional clay pot or a modern bowl, Ginataang Munggo remains a bridge between generations, carrying stories of Filipino ingenuity, adaptation, and love for good food across time.
