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Ginataang Munggo at Baboy

Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk)

Ginataang Munggo at Baboy is a traditional Filipino stew that combines mung beans, pork, and coconut milk. The mung beans are cooked until tender and creamy, while diced pork adds hearty protein and rich flavor. The addition of coconut milk creates a silky, luxurious broth that's enhanced with aromatics like garlic, onions, and tomatoes. This humble yet satisfying dish is typically finished with wilted spinach leaves and served hot over steamed rice.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 6
Calories 243 kcal
Difficulty Easy

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

Ginataang Munggo at Baboy
  • 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

  1. Beans won't soften:
    • Use fresher beans
    • Avoid adding acidic ingredients early
    • Extend cooking time
  2. Too watery:
    • Simmer longer uncovered
    • Mash some beans to thicken
    • Reduce coconut milk amount
  3. 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

  1. Spicy Version:
    • Add Thai chilies or chili garlic sauce
    • Include curry powder for depth
  2. Vegetarian Version:
    • Replace pork with mushrooms
    • Use vegetable broth
    • Add more vegetables
  3. 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.
 
Ginataang Munggo at Baboy
Ginataang Munggo at Baboy

Nutrition

Calories: 243kcalCarbohydrates: 25gProtein: 16gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 256mgPotassium: 164mgFiber: 6gSugar: 1gVitamin A: 1IUVitamin C: 9.1mgCalcium: 80mgIron: 2mg
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