Monggo Recipe With Pork and Shrimp: Hearty Filipino Stew With Savory Depth

This Filipino stew brings together tender mung beans, savory pork, and succulent shrimp in a dish that’s both hearty and deeply satisfying. I remember my grandmother cooking this without a recipe, relying on instinct and experience to achieve perfectly balanced flavors.

The key is slow-cooking the mung beans until they’re creamy, then layering in the pork and shrimp to infuse every bite with richness. It’s a dish that rewards patience, with each ingredient contributing to a savory depth that’s hard to resist.

What you’ll end up with is a thick, hearty stew that’s comforting and packed with protein. The mung beans soak up the flavors of the pork and shrimp, creating a dish that’s greater than the sum of its parts.

Serve it with steamed rice for the full experience. Here’s how to make it.

Ingredients for Monggo Recipe with Pork and Shrimp

Simple ingredients create this rich, comforting Filipino stew with pork and shrimp.

The mung beans are the foundation here. Look for dried split mung beans at Asian markets or the international aisle—Whole Foods and H Mart both carry them. Pork belly gives the richest flavor (ask your butcher to cube it for you), but pork shoulder works too if that’s easier to find. For the shrimp, wild-caught if possible, but frozen thawed works in a pinch.

No pork belly? Pork shoulder or even chicken thighs can step in. Fish sauce is key for that umami depth—Red Boat is my go-to brand. Out of fresh spinach? Kale or moringa leaves (if you can find them) add a nice earthy note. The green chili is optional but adds a subtle heat that balances the richness. Don’t skip the tomatoes—they brighten the whole dish.

Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months. I like to make extra and freeze in portions—perfect for quick meals later (just thaw and reheat with a splash of water).

Step-by-Step Instructions for Monggo With Pork and Shrimp

Here’s the method I use to build maximum flavor in this comforting stew.

Step 1: Sauté Aromatics and Pork Belly

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 1 whole yellow onion and cook for 3-4 minutes until it turns translucent and starts to soften. This builds the flavor foundation.

Add the 4 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it brown. Stir in the 0.5 lb pork belly and cook for 5-6 minutes until the edges start to brown. This renders fat and creates depth.

Step 2: Cook the Mung Beans Until Tender

Pour in the 4 cups water and add the 1 cup dried mung beans, 2 whole tomatoes, 1 tsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until the beans are soft.

Stir occasionally to prevent sticking, and add a splash of water if the stew gets too thick. The beans should be tender but still hold their shape. Taste and adjust the salt if needed.

Step 3: Add Shrimp and Spinach

Once the beans are nearly done, stir in the 0.5 lb large shrimp and cook for 3-4 minutes until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them to avoid overcooking.

Add the 2 cups spinach and the 1 whole long green chili (if using). Stir until the spinach wilts, which takes about 1-2 minutes. The chili adds a subtle heat that balances the richness.

Step 4: Finish with Fish Sauce and Serve

Drizzle in the 1 tbsp fish sauce and stir well to combine. Taste and adjust seasoning if needed—the fish sauce should add a savory depth without overpowering.

Let the stew sit for 5 minutes off the heat to allow the flavors to meld. Serve hot with steamed rice, and enjoy the hearty, comforting blend of textures and flavors.

Creative Variations of This Recipe

Vegetarian Twist

Swap the pork and shrimp for 1 cup diced tofu and ½ cup sliced mushrooms. Sauté them with the aromatics until golden. The tofu soaks up the stew’s flavors beautifully, while mushrooms add a meaty texture. I learned this trick from my cousin who’s vegetarian. 💛

Seafood Focus

For a richer seafood version, use 1 lb mixed seafood—shrimp, squid, and mussels work well. Add them in stages: mussels first, then squid, then shrimp. This prevents overcooking. The briny depth pairs perfectly with mung beans.

Spicy Kick

Add 2 sliced Thai chilies or 1 tbsp gochujang paste when cooking the aromatics. For extra heat, stir in 1 tsp chili flakes at the end. My grandmother always said, “A little spice wakes up the soul.”

Coconut Cream

Stir in ½ cup coconut cream during the last 5 minutes of cooking for a richer, slightly sweet twist. This variation is popular in some Filipino coastal regions. It transforms the stew into a creamy, luxurious dish.

Leafy Greens Swap

Replace spinach with 2 cups chopped kale or water spinach (kangkong). Kale adds a heartier texture, while water spinach gives a more authentic Filipino touch. Both hold up well in the stew.

Quick Pressure Cooker

Use an Instant Pot: sauté aromatics and pork on sauté mode, then pressure cook with beans and 3 cups water for 15 minutes. Add shrimp and spinach afterward. This cuts cooking time in half without sacrificing flavor. ⚡

Frequently Asked Questions