Mung beans, known in the Philippines as “monggo,” are highly nutritious legumes commonly used in soups and stews. Experts consider them one of the best plant-based protein sources, making mung beans a hearty addition to vegan and vegetarian dishes. Pinoys also love eating the sprouts, which you can cultivate by soaking the beans in water. Otherwise known as "togue," these white-yellow sprouts are a popular ingredient in stir-fries and lumpia.
As far as Filipino cuisine goes, one dish comes to mind when you think of these legumes: ginisang monggo. Filipinos are very fond of eating this comforting soup, especially during the rainy season. It's also easy to make: Most of the cooking is inactive – you toss ingredients in a pot and leave the soup to simmer until the beans are tender. Plus, the other ingredients needed are often pantry staples, like onions and tomatoes.
While this dish is already quite tasty with just beans, veggies, and aromatics, the addition of pork infuses it with a distinct meatiness. The special mung bean recipe below calls for chopped pata, or “pork leg,” to make your soup extra filling, plus Knorr Pork Cubes to deepen the porky flavor. Next level linamnam!
Ingredients for Mung Bean Soup with Pork Pata
How to Cook Mung Beans in a Comforting Soup
Start by washing the monggo in water to remove any unwanted dirt the beans may have collected. Since monggo is a dried bean, you must soak them in water to help prepare them for cooking. Soak them for a minimum of 1 hour in 5 cups of water. Stir occasionally and skim off any particles that float to the top.
Now, get a medium saucepan and bring it up to medium-high heat. Pour some oil and add garlic, onions, and tomatoes. Sauté until the tomatoes become soft.
Add pork pata cubes to the pan and pour enough water until the pork cuts are fully submerged. Cook at a simmer until the pork is fork tender.
Pour in the monggo before adding the Knorr Pork Cubes. If needed, add water to keep the soup from losing too much moisture. Reduce the heat to low and cover the pot. Let your stew simmer for 1 hour or until the monggo is cooked through.
Once the monggo is tender, add ampalaya leaves. Remove from heat and serve hot.
Now, all you need is steamed white rice to serve alongside this mung bean soup and you have a complete meal. If you prefer to keep it light, this cozy dish makes for a lovely merienda, too. Other classic ingredients that pair well with munggo include tinapa, shrimp, and chicharon as a crispy topper. There are many other recipes where mung beans shine: Try this ginataang monggo soup for a creamier variation or these monggo patties for something fun and exciting. Enjoy!