There are many ways to prepare mung beans, and one of my favorites is this savory main dish: Ginataang Monggo with Pork. In this version, tender mung beans are sautéed with pork, simmered in coconut milk, and finished with leafy greens for a comforting, flavorful meal. The texture is creamy, the flavor is rich, and it makes a satisfying plate any day of the week.
Ginataang Monggo with Pork is a savory dish, not to be confused with the sweet ginataan-style desserts. Here, mung beans (monggo) are cooked with thinly sliced pork belly, aromatics, coconut milk, and a touch of fish sauce and pepper to round out the flavors. The pork contributes richness while the coconut milk creates a smooth, slightly sweet base that pairs perfectly with the earthy beans and bright greens.
Before you begin, follow a few simple steps to ensure the best texture and flavor. I like to soak the mung beans in plenty of water overnight. Soaking softens the beans and shortens the cooking time, producing a tender, creamier result. I typically pour the beans into a large bowl and cover them with about 3 to 4 cups of water, leaving them to soak for several hours or overnight.
For the pork, small thin slices of pork belly work particularly well. Slicing the belly thinly lets the fat render quickly when seared, providing enough cooking fat to sauté the aromatics without adding extra oil. Thin slices also cook faster and become tender more easily, which helps you finish the dish without long braising times.
Coconut milk and the right seasonings make this dish creamy and balanced. I like using one pork seasoning cube to enhance the pork flavor, but you can adjust the seasoning to taste with fish sauce and ground black pepper. Adding leafy greens near the end of cooking brings freshness and a mild vegetal contrast that keeps the dish lively.
Below is a clear, step-by-step recipe you can follow. Read through the instructions before you start so you have everything ready. The recipe yields about six servings and refrigerates well for leftovers.
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Ginataang Monggo with Pork Recipe
15 minutes
45 minutes
1 hour
Rate Recipe
Ingredients
- 7 ounces mung beans, soaked in about 4 cups water overnight
- 1 Knorr Pork Cube (or similar pork seasoning)
- 1/2 lb pork belly, thinly sliced into small pieces
- 2 cups coconut milk
- 1 bunch fresh spinach, washed and trimmed
- 3/4 cup ampalaya (bitter gourd) leaves, optional
- 4 Thai chili peppers, whole or sliced (optional, to taste)
- 1 medium white onion, chopped
- 5 cloves garlic, minced
- 3 tablespoons fish sauce (patis), or to taste
- 1/2 teaspoon ground black pepper
- 4 to 6 cups water, as needed for simmering
Instructions
- Heat a medium pot over medium heat.
- Add the sliced pork belly and sear until the fat renders and the pieces begin to brown slightly. The rendered fat will be used to sauté the aromatics.
- Add the chopped onion and minced garlic. Sauté until the onion softens and becomes translucent.
- Stir in the soaked mung beans and cook for 2 to 3 minutes to combine flavors. Because the beans were soaked, they should be relatively soft and will break down faster during simmering.
- Pour in 4 cups water, then add the coconut milk. Increase heat to bring the mixture to a gentle boil.
- Add the pork seasoning cube, stir to dissolve, then reduce the heat to low–medium. Cover and simmer for 30 to 35 minutes, stirring occasionally. Add more water if the mixture becomes too thick or starts to stick.
- Add the greens (ampalaya leaves and spinach) and the Thai chili peppers. Cover and cook for 1 to 2 minutes, just until the greens wilt but remain bright.
- Season with fish sauce and ground black pepper. Taste and adjust seasoning as needed, adding a little more fish sauce or pepper to balance the flavors.
- Transfer to a serving bowl and serve hot with steamed rice or your preferred side. Leftovers keep well in the refrigerator for a few days and can be gently reheated on the stovetop.
Nutrition Information
Serving:
6
Vanjo Merano
Tips and Variations
Soaking the mung beans overnight reduces cooking time and yields a softer texture, but if you forget to soak, rinsing and cooking a bit longer will also work. If you prefer a leaner dish, substitute pork belly with lean pork shoulder or diced chicken, and adjust the simmering time accordingly. For added depth, you can brown a small onion longer before adding the garlic, or finish with a squeeze of calamansi or lemon for brightness. If you don’t have ampalaya leaves, use other leafy greens such as kale or bok choy.
This recipe adapts well to personal taste. Adjust the number of chili peppers to control heat, and balance saltiness with fish sauce carefully—add a little at a time and taste as you go. The coconut milk creates a pleasant richness; if you prefer a lighter version, use a mix of coconut milk and water or reduce the amount of coconut milk used.