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Ginisang Monggo with Kalabasa Recipe
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Ginisang Monggo with Kalabasa

A nutrient-dense, vitamin-rich Filipino comfort classic. This hearty Mung Bean stew with squash is the ultimate mapapakanin home-cooked meal.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Filipino, Healthy, Kusina Cooks, Mung Bean, pork, Squash, Stew
Servings: 5 servings

Ingredients

  • 1 pack approx. 250g Mung Beans (Monggo), soaked overnight and strained
  • 250 g Pork panggisa cut into small cubes
  • 2 cups Kalabasa Squash, cubed
  • 1 bundle Dahon ng Ampalaya Bitter Melon leaves
  • 1 bundle Malunggay leaves
  • 2 medium Tomatoes chopped
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 Pork bouillon cube
  • 6-8 cups Water
  • Salt and Pepper to taste
  • 2 tbsp Cooking oil

Instructions

  • Crisp the Pork: In a large pot or deep pan, heat oil over medium heat. Stir-fry the pork cubes until the fat renders and the meat becomes golden and slightly crispy.
  • Sauté the Aromatics: Add the onions and garlic to the pork. Sauté until the onions are translucent. Add the chopped tomatoes and cook until they soften and release their juices.
  • Incorporate Monggo: Add the soaked and strained mung beans. Stir-fry for 2-3 minutes to let the beans absorb the savory flavors of the sauté base.
  • Simmer: Pour in the water and add the pork bouillon cube. Bring to a boil, then lower the heat. Simmer until the mung beans are tender but still hold their shape (approx. 30-40 minutes).
  • Add Squash: Once the beans are ready, drop in the Kalabasa cubes. Cook for another 5-7 minutes until the squash is fork-tender.
  • Season: Season with salt and pepper according to your preference.
  • Finish with Greens: Add the Malunggay and Dahon ng Ampalaya. Stir gently and simmer for another 2-3 minutes until the leaves are wilted but still vibrant green.
  • Serve: Transfer to a large bowl and serve hot with steamed rice.

Notes

  • Storage and Refrigeration: This stew actually tastes better the next day as the flavors continue to marry. It can be refrigerated for up to 3 days. Note that the beans will continue to absorb liquid, so you may need to add a splash of water when reheating.
  • Sourcing: For the best results, look for Kabocha squash at your local market—it has a drier, starchier texture that holds up better than butternut squash.
  • Troubleshooting: If your stew is looking too dry or thick, simply add half a cup of hot water at a time until you reach your desired consistency. If the beans aren't softening, ensure you aren't adding salt too early in the boiling process, as salt can sometimes toughen the outer skin of legumes.
  • Flavor Upgrades: For an extra layer of crunch and saltiness, top your served bowl with crushed Chicharon (pork cracklings) or Tinapa (smoked fish) flakes.