Ginisang Munggo at Chicharon

Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Thick, hearty and flavorful, it’s comfort food at its best!

Ginisang Munggo at Chicharon Recipe

Mung beans are a staple ingredient in my kitchen. They’re typical peasant fare with a cup or two of dry beans enough to feed a large family cheaply and nutritiously.

My favorite way to prepare this superfood was a ginisang munggo soup flavored with dried shrimp but a friend of mine introduced me to using pork cracklings a few months and I haven’t looked back since. The added taste and texture of thick chunks of fatty chicharon can’t be beat!


  • 1 cup dried mung beans
  • 7 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


  1. 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.
  2. In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
  3. 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.
  4. In another pot over medium heat, heat oil. 
  5. Add onions and garlic and cook until tender and aromatic. Add tomatoes and cook, mashing with the back of the spoon, until softened.
  6. Add fish sauce and continue to cook for about 1 to 2 minutes.
  7. Add cooked mung beans including liquid. Bring to a boil. 
  8. Add pork cracklings and continue to cook until softened. 
  9. Season with salt and pepper to taste.
  10. Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
  11. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. 
  12. Serve hot.