Embark on a culinary journey with our Ginisang Monggo recipe, a delightful fusion of mung beans, succulent pork, and vibrant vegetables. This traditional Filipino dish not only brings a burst of flavors to your palate but also carries the rich cultural heritage of the Philippines. Join us in exploring the simplicity, versatility, and nutritional goodness of Ginisang Monggo —a hearty dish that has graced Filipino tables for generations.
A little personal background about this dish. Ginisang Monggo was one of my Dad's favorite dishes. And so, for Father's Day, I will make this dish in his honor. Here's to you, Dad! 🧡
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History
Ginisang monggo can be said in many different ways. From gisang mongo and ginisang munggo to munggo or monggo guisado, it is a popular comfort food that features sautéed mung beans (monggo) and is commonly cooked with various vegetables, meat, or seafood.
Monggo Guisado results from the fusion of indigenous Filipino ingredients and cooking techniques with those introduced by colonizers. The dish reflects the resourcefulness of Filipino cooks in creating flavorful and nutritious meals with locally available ingredients.
Over time, Monggo Guisado has evolved, and different regions and households may have variations. The dish showcases the diversity within Filipino cuisine, where recipes can vary from one family to another.
What Are Monggo Beans
Monggo beans are the same as mung beans. We say monggo or munggo in Tagalog.
Mung beans are widely used in many Asian cuisines. The beans are green and small, with a white speck at the center. They taste mild, like potatoes.
Mung beans belong to the legume family.
When is Monggo Guisado commonly served?
Monggo Guisado is often served as a regular meal in Filipino households. This monggo dish is a popular Filipino dish during Lent (holy week) as a meatless option.
While it is more commonly a home-cooked meal, variations of monggo dishes might be included during special occasions, in larger feasts or gatherings.
Ingredients
- Mung beans (monggo beans)
- Pork Belly
- Onion
- Garlic
- Tomatoes
- Spinach
- Water
- Fish sauce or Salt
- Ground black pepper
- Cooking oil for sautéing
Instructions
Step 1: Rinse the mung beans. And remove any impurities.
Step 2: Combine mung beans and 4 cups of water in a saucepan. Bring to a boil until the beans are cooked.
Step 3: Prep the remaining ingredients.
Step 4: Sauté garlic and onions until fragrant. Add tomatoes until they become soft and mushy.
Step 5: Add diced pork and cook until golden brown.
Step 6: Add the cooked mung beans to the saucepan with the sautéed pork and vegetables. Stir well to combine.
Step 7: Add the spinach and cook until wilted. Stir to incorporate. Season with fish sauce/or salt and freshly ground black pepper.
Step 6: Taste and adjust seasoning if necessary. Serve over cooked steamed rice. Enjoy!
Substitutions
If you need to make substitutions for some of the ingredients in the Ginisang Monggo with Pork recipe, here are some alternatives to consider:
- Mung Beans (Monggo beans):
- Substitute with red or green lentils, split peas, or black-eyed peas.
- Pork Belly:
- Replace with pork shoulder, pork loin, pork ribs, ground pork, or chicken for a leaner option.
- For a vegetarian version, omit the meat altogether and add extra vegetables or tofu.
- Onion and Garlic:
- Substitute onion or garlic powder if you're out of fresh onions or garlic. Adjust the quantity based on your taste preference.
- Tomatoes:
- Canned diced tomatoes or tomato sauce can be used if fresh tomatoes are unavailable.
- Sun-dried tomatoes can add a different flavor.
- Spinach:
- A typical Filipino recipe calls for moringa leaves, kangkong, or malunggay leaves. If none of those are available, Swiss chard, kale, or any leafy vegetable can be used instead.
- Fish Sauce:
- Soy sauce or tamari can be used as a substitute for fish sauce.
- For a different flavor, you can use Worcestershire sauce or oyster sauce.
- Cooking Oil:
- Olive oil, vegetable oil, or any cooking oil of your choice can be used.
Remember to adjust quantities and cooking times based on your specific substitutions.
Variations
There are numerous variations you can try to customize Monggo Guisado with Pork based on your taste preferences or ingredient availability. Here are a few ideas:
- Spicy Monggo:
- To give your dish a spicy kick, add chopped chili peppers, chili flakes, or a dash of hot sauce.
- Coconut Milk Monggo:
- Incorporate coconut milk for a creamy and rich variation. Add it towards the end of cooking for a luscious texture.
- Smoky Flavor:
- Enhance the flavor by adding smoked paprika or a touch of liquid smoke for a smoky undertone.
- Herb-infused Monggo:
- Include fresh herbs like cilantro, parsley, or basil for a burst of freshness.
- Citrus Twist:
- Squeeze in some calamansi or lime juice at the end of cooking for a citrusy zing.
- Meaty Variation:
- Instead of pork, try using chicken, beef, or shrimp for a different protein source.
- Vegetarian/Vegan Monggo:
- Omit the meat and use vegetable broth. Add extra vegetables, tofu, or meat alternatives like seitan.
- Turmeric Monggo:
- Add a pinch of turmeric powder for both color and its earthy flavor.
- Ginger Infusion:
- Include grated ginger for added warmth and depth of flavor.
- Sautéed Shrimp Paste (Bagoong):
- Serve with sautéed shrimp paste on the side for those who enjoy its pungent flavor.
Storage and Reheating Leftovers for Ginisang Munggo
Storage
- Cooling Down:
- Allow the Monggo Guisado to cool down to room temperature before storing.
- Container:
- Transfer the leftovers to an airtight container. Glass or plastic containers with tight-fitting lids work well.
- Refrigeration:
- Store the leftovers in the refrigerator within 2 hours of cooking. Monggo Guisado can be refrigerated for up to 3-4 days.
Reheating
- Microwave:
- Place the desired portion in a microwave-safe dish, cover with a microwave-safe cover or damp paper towel to prevent drying out, and heat in intervals, stirring in between until evenly heated.
- Stovetop:
- Reheat on the stovetop in a saucepan over medium heat. Stir frequently to ensure even heating and prevent the mixture from sticking to the bottom.
- Steamer:
- If you have a steamer, you can reheat the Monggo Guisado by placing it in a heatproof dish and steaming it until thoroughly heated.
- Oven:
- For larger quantities, you can reheat in the oven. Place the Monggo Guisado in an oven-safe dish, cover with foil, and heat at a low temperature (around 300°F or 150°C) until warmed through
Top tips
- Add Moisture if Needed:
- If the dish seems dry after reheating, add some water or broth to restore moisture.
- Reheat in Batches:
- If you have leftovers, consider reheating them in smaller batches to ensure even heating.
- Check for Freshness:
- Always check the leftovers for any signs of spoilage before reheating. If it looks or smells off, it's best to discard it.
- Avoid Frequent Reheating:
- Try not to reheat the same batch of food multiple times to minimize the risk of bacterial growth.
FAQ
Monggo Guisado is a Filipino dish made with mung beans (monggo) cooked with various ingredients such as meat (commonly pork), vegetables, and seasonings.
It is pronounced as "mong-goh gee-sah-doh."
Yes, Monggo Guisado is a traditional Filipino dish that reflects the country's culinary heritage and resourceful use of ingredients.
Yes, you can use other meats like chicken, beef, or shrimp. You can also make a vegetarian version by omitting the meat or using tofu.
You do not need to soak monggo beans to make this ginisang monggo recipe with pork. Simmering the monggo beans in water will soften them.
Conclusion
In concluding our exploration of Monggo Guisado, we celebrate the timeless appeal and adaptability of this beloved Filipino dish.
From its humble origins to the varied interpretations found in homes across the Philippines, Monggo Guisado stands as a testament to the culinary ingenuity embedded in Filipino culture.
As you savor the flavors and share in the traditions, may each bite of this hearty dish connect you with the warmth and richness of Filipino heritage.
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📖 Recipe
Ingredients
- 1 cup Mung beans (monggo beans)
- 4 cups Water or broth
- 4 cloves Garlic minced
- 1 medium Onion chopped
- 2 medium Tomatoes diced
- 1 cup Pork belly diced
- 2 cups Fresh spinach
- 1 tablespoon Fish sauce or salt to taste
- 1 teaspoon Freshly ground black pepper
Instructions
- Rinse the mung beans thoroughly to remove any impurities.1 cup Mung beans (monggo beans)
- Combine the mung beans and 4 cups of water in a saucepan. Bring to a boil, then reduce heat to simmer until tender (usually about 30-40 minutes). Add more water if needed. Set aside.4 cups Water
- Mince the garlic, slice the onions and tomatoes. Dice the pork.4 cloves Garlic, 1 medium Onion, 2 medium Tomatoes
- In a separate pan, heat oil over medium heat. Sauté garlic and onions until fragrant. Add the diced tomatoes and cook until they become soft and mushy, about 2 to 4 minutes.
- Add diced pork belly and stir-fry until golden brown, about 3 minutes.1 cup Pork belly
- Add the cooked mung beans with the water to the pan with the pork and sauteed vegetables. Mix well and simmer for 10 minutes.2 cups Fresh spinach
- Add the spinach to the pan and cook until wilted about 5 minutes—taste and season with fish sauce (or salt) and fresh ground black pepper.1 teaspoon Freshly ground black pepper, 1 tablespoon Fish sauce
- Serve immediately over hot steamed white rice. Enjoy!
Notes
- See the "Variations" and "Substitutions" sections to make this recipe your own.
- Ginisang Monggo Beans can be served as a hearty soup, with steamed white rice, or even with crusty bread to sop up all the delicious flavors.
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