Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk)
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
243 kcal
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Course
Side Dish, Main Course
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Cuisine
Filipino
Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk)
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Ginataang Munggo at Baboy is a traditional Filipino stew that combines mung beans, pork, and coconut milk. The mung beans are cooked until tender and creamy, while diced pork adds hearty protein and rich flavor. The addition of coconut milk creates a silky, luxurious broth that's enhanced with aromatics like garlic, onions, and tomatoes. This humble yet satisfying dish is typically finished with wilted spinach leaves and served hot over steamed rice.
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Ingredients
- 1 cup dry mung beans munggo
- 6 cups water tubig
- 1 tablespoon canola oil mantika
- 1 onion peeled and thinly sliced (sibuyas)
- 2 cloves garlic peeled and minced (bawang)
- ½ pound pork belly or butt diced (baboy)
- 1 large tomato chopped (kamatis)
- 1 tablespoon fish sauce patis
- 1½ cups coconut milk gata
- salt and pepper to taste asin at paminta
- 1 bunch fresh spinach stems trimmed (kangkong or alugbati)
Instructions
- Sort through your mung beans and remove any discolored ones or debris, then rinse them under cold water until the water runs clear. Place the clean mung beans in a large pot and add 6 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and cook for about 45-50 minutes until the beans are soft and their skins have burst.
- While the beans cook, prepare your ingredients. Heat oil in another pot over medium heat. Add garlic and onions, cooking until they become soft and fragrant. Add the diced pork and cook until it starts to brown, about 5-7 minutes. Add chopped tomatoes and cook until they soften and release their juices, gently mashing them with your spoon. Stir in the fish sauce and cook for another 1-2 minutes.
- Once the mung beans are tender, add them along with their cooking liquid to the pot with the pork. Bring everything to a gentle boil. When the pork is fully tender and the liquid has slightly reduced, pour in the coconut milk. Lower the heat and simmer for 3-5 minutes until the stew reaches your desired thickness. Taste and season with salt and pepper.
- Finally, add the spinach leaves to the pot. Turn off the heat, cover the pot, and let the spinach wilt in the residual heat for 1-2 minutes. Your Ginataang Munggo is now ready to serve hot with steamed rice.
- Remember: The mung beans should be really soft before adding them to the pork. This ensures a creamy, hearty stew. If the stew becomes too thick, you can always add a bit of hot water to reach your preferred consistency.
Notes
- Use fresh mung beans - old beans take longer to cook
- Don't add salt until beans are soft to prevent tough skins
- For extra flavor, add dried shrimp
- Mash some beans against pot side for creamier texture
- Add malunggay leaves for extra nutrition
- Toast garlic until golden for better aroma
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
256mg
(11%)
Potassium
164mg
(5%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
9.1mg
(10%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 256mg | 11% |
| Potassium | 164mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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