Ginataang Munggo at Baboy is a delicious mung bean stew with coconut milk and diced pork. It’s hearty, delicious, and the perfect with steamed rice!
Mung bean is my staple comfort food. Not only is this legume budget-friendly and nutritious, it’s also easy to prepare and can be used in many culinary applications such as stews and desserts.
I have two of my favorite ways to cook this superfood already up on the blog, one using chicharon and the other with shrimp and sotanghon. This ginataang munggo at baboy variant is pretty similar in preparation but incorporates coconut milk for a creamier, richer flavor.
Here are a couple of notes regarding this munggo soup:
- There’s no need to soak the mung beans! They cook fast enough to be tender and ready to saute in less than an hour.
- Salt disrupts the cooking process so do not add until the beans are already tender.
Ginataang Munggo at Baboy
- 1 cup dry mung beans
- 6 cups water
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound pork butt or pork belly, diced
- 1 large tomato, chopped
- 1 tablespoon fish sauce
- 1-1/2 cups coconut milk
- pepper to taste
- 1 bunch fresh spinach, stems trimmed
- 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 garlic and onions and cook until tender and aromatic.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung bean including cooking liquid. Bring to a boil. Add coconut milk. Lower heat and simmer for about 3 to 5 minutes or until pork is cooked through and stew is thickened to desired consistency. Season with additional salt and pepper to taste.
- Add spinach, turn off heat and cover pot for 1 to 2 minutes or until spinach are just wilted. Serve hot.