Ginataang Munggo at Baboy is a delicious mung bean stew with coconut milk and diced pork. It’s hearty, delicious, and perfect with steamed rice!
Mung beans are a staple ingredient in my kitchen for good reasons. Not only are they budget-friendly and nutritious, but these legumes are also easy to prepare and versatile enough to use in both sweet and savory dishes.
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 stew is pretty similar in preparation but incorporates coconut milk for a creamier, richer flavor.
Preparing mung beans
- Sort the beans and discard any old looking, wrinkled beans as they might not soften and cook well. Use a fresh pack, if possible, as beans past their prime take longer to cook.
- Rinse well under cold running water until water runs clear.
- There’s no need to soak the mung beans. They’ll cook and be ready to saute in about an hour.
- Want to amp up the flavor and add a bit of heat? Stir in a tablespoon or so of curry powder!
- Do not add the tomatoes early on as acidic ingredients make the beans tough and take longer to soften.
- If you a thicker consistency, puree the cooked mung beans in a blender or mash them through a strainer.
How to serve
Enjoy this mung bean stew for as a main dish for lunch or dinner as a main dish. Serve with steamed rice and fried fish, grilled meat, or roasted chicken.
How to store
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat until completely warmed through. Add more water or broth to loosen consistency and adjust taste with fish sauce or salt as needed.
- 1 cup dry mung beans
- 6 cups water
- 1 tablespoon canola 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
- salt and 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 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 legumes 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 liquid. Bring to a boil. Cook until pork is tender and liquid is slightly reduced.
- Add coconut milk. Lower heat, and simmer for about 3 to 5 minutes or until stew is thickened to desired consistency. Season with 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”