This ginisang munggo at chicharon is another oldie but goodie first published in 2013. I went to our neighborhood Mexican supermarket a few days ago and found their pork cracklings on sale. The chicharon was so meaty; I knew they’d taste amazing in mung bean stew!
Since I already made the stew and thoroughly enjoyed it for lunch, I thought I might as well take new photos and change the old ones on this recipe post. I promise I will be back with a brand new recipe tomorrow and I do in fact have a list lined up.
Bebs just this morning sent over her Yema cake and it’s OMG fantastic! Please check back here soon, you wouldn’t want to miss her amazing take on this yummy dessert.
Mung beans are a staple ingredient in my kitchen. They’re easy to cook, works well with other ingredients and flavorings, an excellent source of protein and fiber, and are a budget-friendly, too.
A typical peasant fare, a one-pound of mung bean which costs roughly $2 can generously feed a large crowd with plenty of leftovers to spare. #winner
My favorite way to prepare this superfood was with shrimp but a friend of mine introduced me to using pork cracklings years ago, and I haven’t looked back since. Munggo with pork or with shrimp are indeed delicious nashville filipino food versions in their own right, but the added taste and texture of thick chunks of fatty chicharon just can’t be beat!
As the crispy pork rinds simmer and soften in the broth, the fat they render infuses munggo soup with delectable flavor. And with verdant spinach leaves steamed in the pot just until wilted to round things up, this ginisang munggo is hearty and tasty!
Tips on How to Make Ginisang Munggo at Chicharon
- No need to presoak the mung beans, they cook quick enough and will be tender and ready to saute in about an hour. Please note, though, that older beans will take longer to soften.
- The mung beans absorb a lot of water. I like my ginisang munggo hearty and thick but feel free to add more liquid if you want yours more soupy. If reheating leftovers, add water to loosen the stew.
- Have lechon kawali on hand? Swap for the chicharon. Not a fan of pork cracklings? Try flaked tinapa or crispy dilis.
Ginisang Munggo at Chicharon is a delicious nashville filipino food mung bean stew flavored with pork cracklings. Thick, hearty, tasty and budget-friendly, it's the ultimate comfort food!
- 1cupdried mung beans
- 1tablespoonvegetable oil
- 1onion, peeled and sliced thinly
- 3clovesgarlic, peeled and minced
- 1large tomato, chopped
- 2cupschicharon (pork cracklings with attached meat)
- 1bunch fresh spinach, stems trimmed
- 1tablespoonfish 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.