Ginisang Munggo at Chicharon was our Friday ritual, a tradition my mother faithfully kept because of the Catholic practice of abstaining from meat on Fridays. But we never felt like we were missing out!
The way my mom transformed these humble mung beans into a creamy, flavorful stew was pure magic. While technically, it’s a vegetable dish (our elders would always remind us), she’d add crispy chicharon that would slowly render its rich flavor into the broth, making every spoonful absolutely irresistible.
Whenever I make this dish in my own kitchen, the familiar aroma instantly takes me back to those Fridays, watching mom expertly balance the patis and lovingly wilt the fresh spinach at just the right moment.
This family ginisang munggo at chicharon recipe has carried me through countless rainy days and busy weeknights, and I’m excited to share our version of this Filipino comfort food classic with you.
Why You’ll Love This Recipe
- Budget-friendly yet incredibly satisfying
- Perfect balance of textures – creamy beans, crispy pork, tender greens
- One-pot meal ready in under 90 minutes
- Packed with protein and fiber
- Authentic Filipino flavors passed down through generations
- Versatile recipe that can be customized to your taste
Ginisang Munggo at Chicharon (Filipino Mung Bean Stew with Pork Cracklings)
Equipment
- Large heavy-bottomed pot (kaldero) For even cooking and preventing beans from sticking
- Wooden spoon (sandok) For gentle stirring without breaking the beans
- Fine-mesh strainer For washing mung beans
- Sharp knife and cutting board For prep work
- Measuring cups and spoons (Panukat) For precise measurements
- Spider strainer For skimming foam
Ingredients
- 1 cup dried mung beans monggo
- 6 cups water
- 1 tablespoon vegetable oil
- 1 medium onion peeled and finely chopped (sibuyas)
- 3 cloves garlic minced (bawang)
- 1 large tomato diced (kamatis)
- 2 cups chicharon with meat pork cracklings
- 1 bunch fresh spinach espinaka or malunggay leaves
- 1 tablespoon fish sauce patis
- Salt and pepper to taste
Instructions
- Sort through mung beans (monggo), removing any stones or damaged beans. Rinse thoroughly until water runs clear using room temperature water (27°C/80°F) for cleaning.
- In a large pot, combine cleaned mung beans and 6 cups of water. Bring to a boil over medium-high heat (100°C/212°F). Once boiling, reduce heat to low-medium (80°C/175°F) and simmer covered for 45-50 minutes until beans are tender. Maintain approximately 4 cups of liquid throughout cooking.
- Heat vegetable oil in a pot over medium heat (160°C/320°F). Sauté minced garlic (bawang) until light golden, about 30 seconds. Add chopped onions (sibuyas) and cook until translucent, about 3-4 minutes. Add diced tomatoes (kamatis) and cook until softened, about 5 minutes.
- Add the cooked beans with their liquid to the pot with sautéed vegetables. Stir in fish sauce (patis) and chicharon. Let the mixture simmer for 10-15 minutes until the chicharon softens and releases its flavors into the broth.
- Add fresh spinach (espinaka or malunggay), cover the pot, and remove from heat. Let stand for 2 minutes until the greens wilt. Allow the dish to rest for 5 minutes before serving to let the flavors meld together.
- For best results when reheating (init uli), warm over medium heat (160°C/320°F), adding water as needed to adjust consistency. The dish can be refrigerated for up to 3 days in an airtight container (lalagyan na airtight).
Tips from Lola’s Kitchen
- Save some crispy chicharon for garnish
- For extra flavor, add dried shrimp (hibe)
- Cook beans until very tender but not mushy
- Add water gradually to achieve desired consistency
- Use fresh tomatoes for better flavor
- Let dish rest 5 minutes before serving for flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with calamansi or native lime on the side
- Optional garnishes: fried garlic, green onions
- Traditional accompaniments: fried fish or grilled meat
Troubleshooting
- Too thick? Add hot water gradually while stirring
- Beans still hard? Continue cooking, adding hot water as needed
- Too salty? Add more vegetables or a small potato to absorb excess salt
- Bland? Adjust fish sauce and black pepper to taste
Ingredient Alternatives
- Spinach → Malunggay, ampalaya leaves, or water spinach (kangkong)
- Chicharon → Lechon kawali, bacon, or smoked fish (tinapa)
- Fish sauce → Sea salt (adjust to taste)
- Fresh tomatoes → 2 tablespoons tomato paste
- Vegetable oil → Coconut oil for traditional flavor
Storage & Reheating
- Refrigerate in airtight container up to 3 days
- Freeze up to 1 month without spinach
- Reheat on stovetop over medium heat (160°C/320°F)
- Add water to adjust consistency
- Add fresh greens when reheating
Variations
- Ginataang Munggo: Add 1 cup coconut milk
- Spicy Version: Add chopped bird’s eye chilies
- Seafood Version: Replace chicharon with shrimp
- Vegetarian Option: Use mushrooms and vegetable broth
- Extra Protein: Add diced tofu or hard-boiled eggs
FAQs
Q: Do I need to soak the mung beans? A: No, they cook relatively quickly without soaking. Q: Can I make this in advance? A: Yes, flavors actually improve overnight. Q: Is this freezer-friendly? A: Yes, freeze without greens for up to 1 month. Q: How do I make it healthier? A: Reduce chicharon, add more vegetables. Q: Can I use canned mung beans? A: Yes, reduce cooking time accordingly.
Ginisang Munggo at Chicharon (Filipino Mung Bean Stew with Pork Cracklings)Nutrition
The Story Behind Ginisang Munggo at Chicharon
Ginisang Munggo at Chicharon represents the ingenuity of Filipino home cooking, where humble ingredients transform into extraordinary comfort food. Mung beans, originally from India and Southeast Asia, became deeply integrated into Filipino cuisine during centuries of trade and cultural exchange. These protein-rich legumes found their way into countless Filipino households as an affordable, nutritious staple that could feed large families on a modest budget.
The addition of chicharon (crispy pork cracklings) to munggo is a distinctly Filipino innovation that showcases our culture’s resourcefulness. While the dish started as a simple bean stew often served during Catholic Lent – particularly on Fridays as a meat-free option – home cooks discovered that adding leftover chicharon or lechon kawali created an incredibly flavorful variation. The crispy pork gradually softens in the broth, releasing its rich flavors while adding a delightful textural contrast to the creamy beans.
Today, Ginisang Munggo at Chicharon remains a beloved fixture in both Filipino homes and carinderias (local eateries). You’ll find it served everywhere from humble neighborhood eateries to modern Filipino restaurants, each adding their own twist while maintaining the dish’s comforting essence. It’s particularly popular during the rainy season, when a steaming bowl of munggo provides warmth and satisfaction. The dish exemplifies the Filipino talent for elevating simple ingredients through thoughtful preparation and creative combinations.
In many Filipino households, this dish is traditionally prepared on Fridays – a practice that began with the Catholic tradition of meat abstinence but evolved to include variations with pork, shrimp, or fish. This weekly ritual has helped preserve munggo’s place in Filipino culinary heritage, making it one of the most recognized and cherished Filipino vegetable dishes, even with its modern meat-enhanced variations.
