Ginisang Munggo at Chicharon

Ginisang Munggo at Chicharon

There are certain dishes that take me back to when I was a kid and this recipe is one of them. It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes. Mung beans are also where bean sprouts grow from.

My mom would always add shrimp and leafy greens or bitter melon to the pot.

You also don’t have to pre-soak the mung beans which makes this recipe much easier. I like this stew a little creamy so I cook it a little longer, but cook to your desired consistency. For a vegetarian option, just omit the Pork Crackling and fish sauce and Smoked Mackerel.

Monggo guisado is typically served with smoked fish and tomatoes or steamed rice.

Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)

Print Recipe
Serves: 4 Cooking Time: 1h 25M


  • 1 cup dried mung beans
  • 6 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 1 large tomato, chopped
  • 2 cups chicharron (pork cracklings with attached meat)
  • 1 bunch fresh spinach, stems trimmed
  • 1 tablespoon fish sauce
  • 1 small smoked mackarel



Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.


In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.


Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.


Add tomatoes and cook, mashing with the back of the spoon, until softened.


In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.


Add fish sauce and continue to cook for about 1 to 2 minutes.


Add cooked mung beans including liquid. Bring to a boil.


Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.


Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.


Leave a Reply

Your email address will not be published. Required fields are marked *

partner brands

Ladi Biosas | Greek Artisans Products | Le Creuset Netherlands | Yoshiko Homeware | Luneta Ice Cream Netherlands | Paneco NL | Baby Pinoy Lunchroom Antwerp, Belgium | Tiorati Media B.V | Amor Kitchen | Avocado Show Restaurant Amsterdam | Fair Plaza Culumberg Netherlands | MR. Goodie Bag PR |
Salo – Salo Filipino Food Tasting |Potverdorie VERSPILLING, EEN ZONDE | Marley Spoon Netherlands | Pepes Kitchen Supperclub London UK | So Digital Global Brand |  Salt Odyssee / Mala Peruviana | Ferleon Cooking Belgium| Pitch PR & Communication Influencer Network