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Pinoy Box Break

Ginisang Munggo Recipe To Cook At Home For Family And Friends

by | Posted on: September 1st, 2021 | No Comments | Food Recipes

Ginisang Munggo, sometimes known as Ginisang Monggo, is a famous Filipino meal served on Fridays, especially during Holy Week. It is a very versatile soup/stew dish that can be prepared in a variety of ways.

The most common and cost-effective method of cooking Ginisang Munggo uses only a few dried shrimps, but it can also be made with smoked fish or a small amount of fatty pork, or if you want to go all out, it can be made with bagnet, copious amounts of chicharon, or even pork leg.

Ginisang Munggo has a delicate, savory flavor and a delicate texture. The combination of softened munggo or Mung beans, spinach, tomatoes, onions, and pork makes for a delicious and substantial lunch. It also provides a lot of nutrients like folate and phosphorus because it relies on so many veggies to fill the pan.

Ginisang Munggo sans meat is also an option if you’re seeking for a vegetarian option. Simply leave out the thinly sliced pork, shrimp, and crushed pork rinds from the recipe. Even without these meat additions, you may anticipate a great meal.

Ginisang Munggo translates to “sauteed mung bean,” although the dish is actually a soup. The name refers to the initial part of the cooking process, which involves sauteing the spices and secondary ingredients before adding the water and mung beans.

Ginisang munggo sa gata is a version of the dish that contains coconut milk. It should not be confused with ginataang munggo, which is a glutinous rice and mung bean dessert gruel.


— 1 1/2 cups Mung beans
— 1 tbsp garlic
— 1/2 lb pork thinly sliced
— 2 cups spinach (or alugbati)
— 1 piece tomato chopped
— 1 piece onion chopped
— 8 pieces shrimp optional
— 2 tablespoons fish sauce
— 24 ounces water for boiling
— 1 piece Knorr beef cube for flavoring
— 1/2 cup crushed pork rind chicharon
— 1/4 teaspoon ground black pepper

Cooking Ginisang Munggo: A Step-by-Step Guide

1. Put the water in a pan and bring to a boil.

2. Add the Mung beans and cook until they are tender (about 35 to 50 minutes).

3. Sauté the garlic, onion, and tomato in a separate pan.

4. Toss in the meat. Cook for 5 minutes.

5. Place the beef cube and fish sauce in the pan. Cook for 10 minutes, or until the meat is cooked through. If necessary, add water to help tenderize the meat, but allow for extra simmering time.

6. Toss in the shrimp. Cook for 2 minutes after stirring.

7. Pour in the Mung beans. Stir, then simmer for 10 minutes.

8. Mix in the spinach and pork rinds (chicharon).

9. Season with ground black pepper.

10. Serve immediately.