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mung bean stew with pork cracklings in a pot
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3.78 from 44 votes

Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)

Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Thick, hearty, tasty and budget-friendly, it's the ultimate comfort food!
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Entree
Cuisine: Filipino
Keyword: ginisang munggo at chicharon
Servings: 6 servings
Calories: 204kcal
Author: Lalaine Manalo


  • 1 cup dried mung beans
  • 6 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 1 large tomato, chopped
  • 2 cups chicharon (pork cracklings with attached meat)
  • 1 bunch fresh spinach, stems trimmed
  • 1 tablespoon fish sauce


  • 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.
  • Add tomatoes and cook, mashing with the back of the spoon, until softened.
  • In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. 
  •  Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add cooked mung beans including liquid. Bring to a boil. 
  • Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
  • Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.


Calories: 204kcal | Carbohydrates: 24g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 426mg | Potassium: 519mg | Fiber: 6g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 6.3mg | Calcium: 65mg | Iron: 2.5mg