Ginisang Munggo at Chicharon (Filipino Mung Bean Stew with Pork Cracklings)
Ginisang Munggo at Chicharon is a quintessential Filipino mung bean stew where tender, creamy beans meet crispy pork cracklings in a savory broth enriched by the rendered fat and aromatics. This humble yet hearty dish combines simple ingredients - mung beans, chicharon, garlic, onions, tomatoes, and wilted spinach - into a deeply satisfying meal that perfectly demonstrates Filipino cuisine's masterful balance of textures and flavors.
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, 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, 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.
Tips from Lola's Kitchen
- Save some crispy chicharon for garnish
- For extra flavor, add dried shrimp
- 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
Nutrition
Calories: 204kcalCarbohydrates: 24gProtein: 14gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 426mgPotassium: 445mgFiber: 6gSugar: 2gVitamin A: 225IUVitamin C: 6.3mgCalcium: 57mgIron: 2.5mg
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