Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)
User Reviews
4
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
204 kcal
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Course
Main Course
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Cuisine
Filipino
Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)
Description
This traditional dish begins with cooking mung beans in water until softened and creamy. Separately, onions, garlic, and tomatoes are sautéed to form a flavorful base, enhanced by fish sauce for umami depth. The cooked beans and their liquid are combined with the sautéed aromatics and pork cracklings, which soften during cooking and contribute a rich, meaty character. Fresh spinach is added last just to wilt gently, adding color and a mild leafy taste to the soup.
The soup has a thick and hearty texture, with tender beans punctuated by the crunch and flavor of pork cracklings. Its savory notes from the garlic, onion, and fish sauce make this a comforting dish often enjoyed as a main meal or a side in Filipino households.
Older mung beans may need longer cooking to become tender, but soaking is not necessary for this recipe. The dish is best served hot to keep the spinach fresh and bright.
Ingredients
- 1 cup mung beans dried
- 6 cups water
- 1 tablespoon vegetable oil
- 1 onion peeled and sliced thinly
- 3 cloves garlic peeled and minced
- 1 tomato large, chopped
- 2 cups chicharon pork cracklings with attached meat
- 1 spinach bunch, fresh, stems trimmed
- 1 tablespoon fish sauce
Instructions
- 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.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.
- Add tomatoes and cook, mashing with the back of the spoon, until softened.
- 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.
Notes
- There is no need to soak mung beans before cooking; they will soften in about an hour.
- Beans that are older or older stock may require additional cooking time to become tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 8mg | 3% |
| Sodium | 426mg | 18% |
| Potassium | 519mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 65mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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