Pork Monggo Recipe Panlasang Pinoy: Hearty Mung Bean Stew With Pork

This Filipino comfort dish brings my grandmother’s kitchen to life, where simple ingredients transformed into hearty meals. The mung beans cook down to a creamy consistency while pork adds rich, savory depth.

I learned the importance of sautéing garlic and onions until fragrant—this builds the foundation of flavor. A splash of fish sauce enhances the stew without overpowering it, staying true to traditional Panlasang Pinoy techniques.

The result is a thick, satisfying stew that’s both nourishing and full of warmth. Every spoonful carries the same care my grandmother put into her cooking.

Perfect for weeknight dinners or when you crave a taste of home. This is real, unpretentious comfort food.

Ingredients for Pork Monggo Recipe Panlasang Pinoy

Simple ingredients for a hearty stew that tastes like home. Nothing fancy, just good food.

The pork belly is key here—look for well-marbled cuts at Filipino markets or Asian grocery stores. If you can’t find pork belly, pork shoulder works too, just trim the excess fat. Mung beans should be bright green and dry (availabe in the rice section). Seafood City or Filipino sari-sari stores often carry the best quality. The fish sauce should be Filipino patis for authentic flavor.

No pork? Chicken thighs or shrimp are great swaps. Out of fish sauce? Soy sauce with a pinch of MSG gets you close. Fresh spinach can be swapped for kangkong (water spinach) or bok choy if available. The tomato adds acidity—tomato paste in a pinch. If the stew is too thin, mash some beans to thicken it naturally.

This stew tastes even better the next day. Keeps for 3-4 days in the fridge, freezes for 3 months. Reheat gently to keep the mung beans creamy. Always check mung beans for tiny stones before cooking (trust me on this).

Step-by-Step Instructions for Pork Monggo

Here’s the method I rely on for a rich, satisfying stew with tender mung beans and savory pork.

Step 1: Sauté Aromatics for Maximum Flavor

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the finely chopped yellow onion and cook for 3-4 minutes until it softens and turns translucent. This builds the base layer of flavor for the stew.

Stir in the minced garlic cloves and cook for 30-45 seconds until fragrant—don’t let it brown, or it’ll turn bitter. Then add the diced tomato and cook for another 2 minutes until it breaks down slightly and releases its juices.

Step 2: Brown the Pork Belly

Increase the heat to medium-high and add the 0.5 lb pork belly cubes. Sear them for 4-5 minutes, stirring occasionally, until the edges turn golden brown and the fat renders slightly. This step adds depth and richness to the broth.

Season with the 1 tsp salt and 0.5 tsp ground black pepper as the pork browns. The pork should be tender but not fully cooked yet—it’ll finish in the next step. Add the 1 whole bay leaf to infuse the dish with subtle earthiness.

Step 3: Cook the Mung Beans Until Tender

Pour in the 4 cups water and stir to deglaze the pot, scraping up any browned bits from the bottom. Add the 1 cup dried mung beans and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes.

The mung beans are done when they’re soft but still hold their shape. Stir in the 2 tbsp fish sauce halfway through cooking to infuse the beans with its umami depth. If the stew thickens too much, add a splash of water to maintain your desired consistency.

Step 4: Finish with Fresh Spinach

Once the mung beans are tender, stir in the 2 cups spinach and cook for 2-3 minutes until the leaves wilt completely. The spinach should be bright green and fully incorporated into the stew.

Taste and adjust the seasoning if needed—the fish sauce and salt should balance the earthy mung beans and rich pork. Remove the bay leaf before serving. Ladle the stew into bowls while hot, with a generous portion of beans, pork, and broth in each serving.

Flavor Customization for This pork monggo recipe panlasang pinoy

Spice It Up

For a bolder flavor, add 1 chopped green chili or ½ tsp chili flakes when sautéing the garlic. This gives the stew a gentle kick that cuts through the richness of the pork. I often add 1 tsp calamansi juice at the end for a bright, citrusy note. 🌶️

Extra Veggies

Boost the nutrition by stirring in 1 cup diced eggplant or 1 cup chopped long beans with the spinach. These traditional additions soak up the savory broth beautifully. My grandmother always added bitter melon slices for a unique twist.

Protein Swaps

Replace pork belly with ½ lb shrimp or ½ lb chicken thighs for a lighter version. Shrimp cooks quickly—add it with the spinach at the end. For a vegetarian take, use 1 cup firm tofu and 2 tbsp soy sauce instead of fish sauce.

Herb Infusions

Fresh herbs can elevate the dish. Stir in ¼ cup chopped cilantro or 5-6 Thai basil leaves just before serving. These herbs add a fresh, aromatic layer that complements the earthy mung beans perfectly. 💛

Creamy Twist

For a richer texture, stir in ½ cup coconut milk during the last 10 minutes of cooking. This variation, inspired by Southern Filipino styles, adds a subtle sweetness. I love how it balances the savory pork and umami fish sauce.

Garnish Ideas

Top each bowl with crispy fried shallots or toasted garlic bits for crunch. A drizzle of chili oil or a sprinkle of sesame seeds adds visual appeal and extra flavor. These small touches make the dish feel special, just like my grandmother’s.

Frequently Asked Questions