A hearty, savory mung bean stew simmered with pork belly, chicharon, and leafy greens—comfort food best enjoyed with steamed rice.
Cooking Tips:
• Soak monggo beans at least 1 hour (or overnight) to cut cooking time.
• Mash a portion of the beans for a thicker, creamier texture.
• Simmer gently after adding greens to preserve their color and nutrients.
Ingredients Tips:
• Use pork belly for richer flavor or substitute with shrimp or fish for a lighter version.
• Chicharon adds crunch—reserve some for topping right before serving.
• Swap saluyot and ampalaya leaves with spinach or malunggay if preferred.
Filipino Mung Bean Stew | Monggo Guisado Recipe
A hearty, savory mung bean stew simmered with pork belly,chicharon, and leafy greens—comfort food best enjoyed with steamed rice.
Ingredients
- ½ kg monggo beans soaked, rinsed, and boiled until tender
- ¾ kg pork belly seasoned with salt and pepper, boiled 20 minutes
- 3 tbsp cooking oil
- 1 head garlic minced
- 2 medium onions chopped
- 2 medium tomatoes chopped
- 1 tbsp sautéed shrimp paste bagoong
- 1 shrimp cube
- 1 liter water
- 3 long green chilies
- Ground black pepper to taste
- 4 packs pork chicharon crushed
- A handful saluyot leaves
- A handful bitter gourd leaves
Instructions
Prepare the Monggo and Pork:
- Soak monggo beans, rinse, then boil until tender.
- In another pot, boil pork belly with salt and pepper for 20 minutes. Set aside.
Cook the Base:
- In a large pan, heat cooking oil. Sauté garlic, onions, and tomatoes until softened.
- Add sautéed shrimp paste and mix well.
Finish the Dish:
- Add long green chilies, ground black pepper, and adjust seasoning.
- Toss in chicharon, saluyot, and bitter gourd leaves. Simmer for 2–3 minutes until wilted.
Serve:
- Ladle into bowls and serve hot with steamed rice.
