Pork Monggo Recipe Panlasang Pinoy: Hearty Mung Bean Stew with Savory Pork

This hearty Filipino stew brings together tender pork and nutty mung beans in a comforting dish that feels like home. I discovered it while deciphering my grandmother’s handwritten notes, each one a culinary treasure.

The beauty lies in its simplicity: savory pork simmers with mung beans until both reach perfect tenderness. Aromatic garlic and onions build layers of flavor without overpowering the natural taste of the ingredients.

What emerges is a thick, hearty stew with pork so tender it falls apart and mung beans that have absorbed all the rich flavors. The broth becomes a velvety sauce that begs to be soaked up with rice.

This is the kind of dish that transforms a simple weeknight into something special. Here’s how to make it in your own kitchen.

Ingredients for Pork Monggo Recipe Panlasang Pinoy

Pantry staples plus a few fresh finds create this comforting Filipino classic.

The pork shoulder is key here—Costco has great pre-cubed options that save time. Look for pieces with good marbling (that white fat streaking through) for the most tender result. Dried mung beans are shelf-stable and easy to find at Asian markets or the international aisle. I always grab a bag when I see them since they keep forever. The fish sauce adds that authentic Filipino depth—Red Boat is the gold standard if you can find it.

No pork shoulder? Pork belly or country-style ribs work too (just trim excess fat). Out of fish sauce? Soy sauce plus a pinch of sugar gets you close. Fresh tomatoes can sub for the whole tomato—just chop it fine. The green onions are flexible—cilantro or regular onions work if that’s what you’ve got. And if your mung beans are old, soak them for an hour to speed up cooking.

Leftovers taste even better the next day once flavors meld. Keeps for 4-5 days in the fridge, freezes beautifully for 3 months. Portion into containers for easy lunches—this stew reheats like a dream (trust me on this one).

Step-by-Step Instructions for Hearty Mung Bean Stew with Savory Pork

Here’s my straightforward approach to building rich, comforting flavors in every pot.

Step 1: Sauté Aromatics for a Flavor Foundation

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the finely chopped yellow onion and cook for 3-4 minutes until it turns translucent and slightly golden at the edges. This softens the onion and removes its harsh bite.

Next, stir in the minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let it brown—burnt garlic turns bitter. Immediately add the diced tomato and cook for another 2 minutes until it breaks down and releases its juices.

Step 2: Brown the Pork for Depth of Flavor

Increase the heat to medium-high and add the 1 lb pork shoulder, cut into small cubes. Sear the pork for 5-6 minutes, stirring occasionally, until all pieces are lightly browned on all sides. This step caramelizes the meat’s natural sugars, adding complexity to the stew.

Once the pork is browned, pour in the 2 tbsp fish sauce and 1 tbsp soy sauce. Stir well to coat the pork evenly and let it cook for 1 minute to meld the flavors. The mixture will smell rich and savory at this point.

Step 3: Simmer the Beans Until Tender

Add the 1 cup dried mung beans (rinsed and picked over) to the pot along with the 1 whole bay leaf, 0.5 tsp ground black pepper, and 4 cups water. Stir to combine, then bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes. Check occasionally and stir gently to prevent sticking. The beans are done when they’re tender but still hold their shape and the stew has thickened slightly.

Step 4: Season and Finish with Freshness

Stir in the 1 tsp salt and adjust to taste if needed. The stew should be savory with a balanced depth from the fish sauce and soy sauce. If the mixture is too thick, add a splash of water to reach your desired consistency.

Just before serving, sprinkle the thinly sliced green onions over the top for a fresh, bright contrast. Remove the bay leaf and discard it. Let the stew sit for 5 minutes to allow the flavors to meld together beautifully.

Make-Ahead Tips for This pork monggo recipe panlasang pinoy

Overnight Prep

Soak the 1 cup dried mung beans in 4 cups water overnight in the fridge. This cuts cooking time nearly in half the next day. I learned this trick from my grandmother’s notes—she swore it made the beans creamier. Drain and rinse before using. 💡

Pork Prep

Cube the 1 lb pork shoulder the night before and store it in an airtight container. This saves 10-15 minutes of prep time when you’re ready to cook. For extra flavor, toss the cubes with 1 tsp soy sauce before refrigerating.

Aromatics Ready

Finely chop the yellow onion and mince the 4 garlic cloves ahead of time. Store them together in a small container. They’ll keep for 24 hours without losing flavor. Dice the tomato just before cooking to preserve freshness.

Freezer-Friendly

This stew freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Leave ½ inch headspace for expansion. Thaw overnight in the fridge before reheating. ✨

Reheating Tips

Reheat on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Add a splash of water if it’s too thick. Microwave works too—cover and heat in 1-minute intervals, stirring between each.

Garnish Last

Always add the thinly sliced green onions fresh when serving. Their bright color and crisp texture get lost if added too early. Keep them in a small bowl in the fridge until ready to use.

Frequently Asked Questions