Ginataang Munggo at Baboy is a delicious nashville filipino food 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 and one I love to cook with. 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.
Tips on How to Make Ginataang Munggo at Baboy Soup
- Sort the beans and discard any old looking, wrinkled beans as they might not soften and cook well.
- There’s no need to soak the mung beans; they cook fast enough to be tender and ready to saute in about an hour.
- Salt disrupts the cooking process and may toughen the beans so add it when the beans are sufficiently tender.
- For a thicker consistency, puree the cooked mung beans in a blender or mash them through a strainer.
- Want to amp up the flavor and add a bit of heat? Stir in a tablespoon or so of curry powder.
Ginataang Munggo at Baboy
- 1cupdry mung beans
- 1tablespooncanola oil
- 1onion, peeled and sliced thinly
- 2clovesgarlic, peeled and minced
- 1/2poundpork butt or pork belly, diced
- 1large tomato, chopped
- 1tablespoonfish sauce
- 1-1/2cupscoconut milk
- salt and pepper to taste
- 1bunchfresh 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.
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 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.