Monggo (Filipino Mung Bean Stew)

Warm, hearty, and packed with nourishing ingredients, Monggo (Filipino Mung Bean Stew) is the ultimate comfort food with a rich cultural heritage. This satisfying stew combines tender mung beans simmered to perfection with savory pork belly, aromatic garlic, onions, and tomatoes. A splash of fish sauce adds depth, while bitter melon (ampalaya) and fresh spinach provide a touch of earthy bitterness and vibrant color. Ready in under an hour, this one-pot dish showcases a balance of bold and wholesome flavors, making it a staple in Filipino cuisine. Perfectly paired with steamed rice, Monggo is a delicious and nutritious way to bring a taste of the Philippines to your table.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup mung beans
• 5 cups water
• 250 grams pork belly
• 2 tablespoons vegetable oil
• 1 medium onion
• 3 pieces garlic cloves
• 1 large tomato
• 2 tablespoons fish sauce
• 1 small bitter melon (ampalaya)
• 2 cups spinach leaves
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

Rinse the mung beans under running water until the water runs clear. Drain and set aside.

Step 2

In a large pot, combine the rinsed mung beans and 5 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 30 minutes or until the beans are tender. Stir occasionally and remove any foam that forms on the surface. Set aside once cooked.

Step 3

While the beans are cooking, prepare the other ingredients. Dice the onion, mince the garlic, and chop the tomato into cubes. Slice the pork belly into bite-sized pieces.

Step 4

Heat a large skillet or pot over medium heat and add the vegetable oil. Once hot, sauté the onions and garlic until they are soft and fragrant, about 2-3 minutes.

Step 5

Add the pork belly pieces to the pot. Cook until they are browned and slightly crispy, around 5-7 minutes.

Step 6

Stir in the chopped tomato and cook until the tomato begins to soften and release its juices, approximately 3 minutes.

Step 7

Pour the cooked mung beans and their cooking liquid into the skillet with the pork and vegetables. Stir well to combine.

Step 8

Add the fish sauce, then adjust the heat to simmer gently for about 10 minutes, allowing the flavors to meld.

Step 9

While simmering, slice the bitter melon in half lengthwise, remove the seeds, and slice into thin half-moons.

Step 10

Add the bitter melon to the pot and cook for another 5 minutes. Stir in the spinach leaves and cook until they are wilted, approximately 1-2 minutes.

Step 11

Season with salt and ground black pepper according to taste. Stir everything together and remove from heat.

Step 12

Serve the Monggo stew hot, typically with steamed rice.

Nutrition Facts

Serving size	2249.6 grams (2249.6g)

Amount per serving	% Daily Value*
Calories	2012

Total Fat 172.50g	221%
Saturated Fat 54.10g	271%
Polyunsaturated Fat 22.00g
Cholesterol 180mg	60%
Sodium 6115mg	266%
Total Carbohydrate 77.00g	28%
Dietary Fiber 22.90g	82%
Total Sugars 29.70g
Protein 44.80g	90%

Vitamin D 0IU	0%
Calcium 308mg	24%
Iron 7mg	41%
Potassium 2279mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.1%

Protein: 8.8%

Carbs: 15.1%