Munggo Guisado – Filipino pork stew with mung beans

Munggo Guisado is a Filipino pork stew with mung beans. I gave it an extra twist with some chili flakes. Additionally the pork cubes are rolled in flower because I like a thick, creamy stew.

Munggo Guisado - Filipino pork stew with mung beans

Recipe: Munggo Guisado – Filipino pork stew with mung beans

Amount: 6 servings


300 g mung beans
750 ml water
1 tbsp vegetable oil
450 g pork, in 2 cm cubes
50 g flour
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
250 ml water, broth or tomato juice
2 tbsp fish sauce
50 g spinach leaves

Optional: chili flakes or a fresh chili


  • To begin with sort the beans and clean them of dust or dirt. Small stones or pebbles, for example, can accidentally get into the package. Or the beans are wrinkled. Afterwards wash the beans thoroughly.
  • Next cover the beans in a sufficiently large pot or saucepan with two to three times the amount of water. Soak overnight. Drain and rinse the beans, discarding liquid; set aside.

Now it’s time to prepare the Munggo Guisado – Filipino pork stew with mung beans.

  • Boil the mung beans in 750 ml water until they are soft and easily mashed. That takes about 35 to 50 minutes. Check regularly. As soon as they are done set the beans aside.
  • Meanwhile dredge the pork cubes in flour that has been generously seasoned with salt and pepper.
  • In a large saucepan, brown the pork cubes in hot oil. Best in separate batches. Remove the pork from the pan.
  • Sauté the garlic, onion for 2-3 minutes. Add tomatoes. Sauté for a few seconds until tomatoes wilted.
  • Pour in water, broth or tomato juice in the saucepan and simmer for 2 hours.
  • Add boiled mung beans into the saucepan. Stir in gently.
  • Season the stew with fish sauce and salt to taste. Add chili flakes if you like it a little more spicy. Bring the stew to boil and let it simmer 10 min until you have a thick stew .
  • Add spinach leaves and cook for some minutes until they wilt. Serve Munggo Guisado – Filipino pork stew with mung beans hot.


Use whole canned tomatoes if you do not have fresh ones. The tomato juice can be used to substitute the broth.

There is no exact conversion between dried and soaked peas or beans. My rule of thumb generally is 100 g of dried peas or beans equals around 200-250 g of soaked ones. In that case it’s 2 ± 0.5 times the weight after an overnight soak.

The quick soaking method for beans
Place beans in a big pot. Add water to cover by 5 cm. Bring the beans and water to a boil for 2 to 3 minutes. Afterwards remove the saucepan from the heat and let the beans soak for at least an hour.

Soaked beans can be stored in the fridge up to 3 days. What must be remembered is to cover the beans with water.

Dried beans will last in a dry, dark place up to 2 years.

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