Ginisang Munggo

Whenever we have pork chicharon around, preparing Ginisang Munggo is almost always automatic. There’s something about this dish that makes eating chicharon less guilty. It maybe is the mung bean complimented with the meat flavor. Truly satisfying and nutritious also!

My liking for Ginisang Munggo didn’t come easily. Back when I was a kid, my mom would prepare this every Friday and I would dread it slightly. But as I grow up, I came to love this dish. Aside from being healthy, it’s also budget-friendly and satisfying.

As always, let us know when you get the chance to try this!


Ginisang Munggo

  • Servings: 5-8
  • Difficulty: Easy
  • Print


  • 1/4 kg Mung Beans
  • 1/4 kg Pork Meat, diced
  • 2 Large Tomatoes, diced
  • 1 medium Onion, peeled and chopped
  • 3 cloves Garlic, crushed and chopped
  • 1/4 Cup Chili or Malunggay Leaves
  • Pepper
  • Fish Sauce
  • 2 Tbsp Cooking oil
  • Pork Rinds (Optional)


  1. Boil Mung beans in 4 cups water for 30 mins or until beans are soft.
  2. In a separate pan, heat cooking oil in medium heat. Add Pork meat and stir for 10-15 mins or until meat is tender.
  3. Stir in garlic and onion. Continue stirring for 2-3 mins.
  4. Add about 2 Tbsp fish sauce.
  5. Add the boiled mung bean and about another 2 cups or as desired.
  6. Add chili or malunggay leaves. Sprinkle pepper and add fish sauce to desired taste. Serve hot and top with Pork rinds. Enjoy! 🙂

Ginisa – sautéd
Munggo – Mung beans


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