Monggo (mung beans) is one of the healthiest and most versatile ingredients in Filipino cooking—packed with plant-based protein, fiber, and essential nutrients that make it an excellent meat substitute. This humble yet hearty Filipino monggo guisado combines tender mung beans with savory pork (or tinapa for a smoky twist) and nutritious leafy greens like malunggay (moringa) or spinach, creating a balanced, flavorful dish that’s both comforting and good for you.
✔ Affordable & Filling – Perfect for budget-conscious families, as a cup of monggo stretches into a satisfying meal.
✔ Nutrient-Packed – High in protein, iron, and antioxidants from the greens.
✔ Versatile – Enjoy it as a soup (with broth) or a thick stew (with less water), paired with steamed rice or fried fish.
✨ Flavor Boost – Sauté garlic, onions, and tomatoes first for a richer taste.
✨ Add Umami – Use shrimp paste (bagoong) or fish sauce for depth.
✨ Make It Creamy – Lightly mash some beans for thicker texture.
Try this easy pork monggo recipe today—it’s a Filipino classic that never disappoints!
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This pork monggo recipe is similar to a classic ginisang monggo. Monggo is so healthy and delicious when cooked. And it’s a great protein source to substitute for meat. This Filipino recipe is a perfect combination of meat and vegetables for a healthy meal. Many Filipinos love to eat monggo. One thing I like about this recipe is that it is not expensive; it is very suitable for a tight-budget family. A cup of monggo with meat and leafy vegetables is enough to provide a delicious and nutritious meal for a hungry stomach. Try this easy-to-prepare pork monggo dish. Share and enjoy! Happy cooking!
Boil the mung beans in a pot until soft.
Meanwhile, slice the pork into thin, small pieces. Set aside.
Prepare the spices and vegetables needed for the recipe.
Go back to the mung beans; when cooked and soft, remove from the heat and set aside.
Heat 2 tablespoons of cooking oil in a large pan or wok.
Saute the ginger, garlic, and onion until soft.
Add the pork slices and saute them together with the spices.
Cook until the pork changes color to a light brown; season with freshly ground black pepper and salt to taste.
Add the oyster sauce and allow it to cook for 5 minutes, then add the chopped tomatoes. Stir.
Keep cooking for a few minutes until the meat fat comes out.
Add 1 cup of water and bring it to a boil. Lower the heat, cover with lid, and simmer until the meat gets tender.
Add the boiled mung beans, then add another cup of water. Stir and bring to a boil.
Add fish sauce (patis), stir, and add the leafy vegetable. Cook for another 2 minutes.
Test the sauce and adjust as necessary. Add more salt to taste if needed.
Transfer to a serving bowl. Serve hot with a plate of cooked rice.
Happy cooking!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.