Munggo guisado is one of my husband’s favorite dishes. He always says it’s delicious and that he never tires of it. I usually cook a large pot and share some with his sister, who loves it too. Traditionally, this is a meatless Filipino dish often served during Lent. Fish is commonly used as the protein and bitter melon leaves provide the greens.
My version uses boiled mung beans combined with sautéed pork flavored with shrimp paste. I substitute spinach and bitter melon fruit for the leaves. I enjoy the crunchy, slightly bitter bite of the ampalaya — it brings a distinctive note to the dish. Yummy!
Cooking Tips for Perfect Munggo Guisado
Soaking the mung beans before cooking improves texture and shortens cooking time. Soak them for a few hours or overnight, then drain and rinse before boiling. Sauté garlic and onions until golden to develop deeper flavor, and choose a slightly fatty pork cut like belly or shoulder for richness. Allow the stew to simmer gently so flavors meld and the texture becomes creamy. If it thickens too much, add water while stirring occasionally.
Serving Suggestions and Variations
Munggo guisado is versatile. Serve it with steamed rice to soak up the sauce, or add grilled or fried fish or shrimp for extra protein. For more color and nutrition, include vegetables such as carrots or bell peppers, or add diced potatoes or sweet potatoes for a heartier meal. If you like heat, add slices of fresh chili. Finish with chopped green onions or crispy fried garlic for texture and aroma.
Frequently Asked Questions
What can I use instead of pork in munggo guisado?
Traditionally fish like tilapia or shrimp are common choices. For a vegetarian version, tofu works well and so does skipping protein entirely.
How should I store leftover munggo guisado?
Cool to room temperature, then transfer to an airtight container. Refrigerate for 3–4 days or freeze for up to one month.
Can I make munggo guisado ahead of time?
Yes. Preparing it a day ahead often enhances the flavors. Reheat gently on the stove and add a splash of water if it becomes too thick.
What do I serve with munggo guisado?
Steamed rice is the classic pairing. It also goes well with fried fish, grilled shrimp, or pickled vegetables.
What are common mistakes to avoid when making munggo guisado?
Not soaking the mung beans enough can increase cooking time and affect texture. Also, rushing the sauté of garlic and onions misses an important opportunity to build flavor.
Munggo Guisado (Sautéed Mung Beans)
Liza Agbanlog
10 mins
50 mins
1 hr
Main Course
Filipino
5 servings
281 kcal
Ingredients
- 1 cup green mung beans, rinsed
- 5 cups water
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 tomato, diced
- 200 g pork tenderloin, cut into strips
- 2 tbsp sautéed shrimp paste
- bittermelon (ampalaya), halved, seeds removed and sliced diagonally
- bunch spinach
- 2 Serrano peppers(optional)
- salt to taste
Instructions
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Boil mung beans in 5 cups of water for about 35 minutes or until tender. Set aside.
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In a pan, sauté garlic in hot oil until light brown. Add onion and tomato; sauté for 2 minutes or until the onion softens.
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Add pork and sauté for 3 minutes or until cooked. Stir in shrimp paste. Add the boiled mung beans, sliced ampalaya, and 3 cups of water. Bring to a boil, then simmer for about 5 minutes or until the ampalaya is tender.
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Adjust seasoning with salt if needed. Add spinach and Serrano peppers (if using), cover, then remove from heat. Let stand for 5 minutes before serving.
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Enjoy!
Nutrition
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