Ginisang Mongo

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Called a poor man’s dish, this healthy stew is cooked with boiled mongo (mung beans) simmered with sauteed pork, garlic, onions and tomatoes to make a thick sauce. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added. With the price of vegetable these days, I don’t understand how ginisang mongo can be called a poor man’s dish. Ginisang Mongo

My mother-in-law used to cook ginisang mongo with chicharon or pork cracklings. I suppose that would negate the “healthiness” of ginisang mongo. It was delicious though. She also added hibe (salted dried shrimp), something I rarely use because I am allergic to shrimps.

The best way to cook this dish is by pre-boiling the mongo beans and then cooking it to a mush with the pork. That will yield a thick and very flavorful sauce.

Ingredients :

1/2 k. of pork rump (kasim) or belly (liempo)
1/2 c. of mongo beans
1 tbsp. of minced garlic
1 onion, diced
3 tomatoes, diced
1 eggplant
4-5 pcs. of okra
1 bunch of talbos ng kamote
2 tbsp. of cooking oil
salt and pepper

How to :

Wash mongo beans well. Soak for several hours before use. Drain and discard the water. Place the mongo beans in a small saucepan with enough water to cover. Set over high heat and bring to a boil. Lower the heat, cover and simmer for 20 to 30 minutes.

Cut the pork into 1″ x 1″ cubes. Heat the oil in a deep casserole. Add the pork cubes and fry over high heat until the pork starts to brown. Add the garlic, onion and tomatoes. Cook until the vegetables are very soft. Add 2 c. of water and the mongo beans with its liquid. Season with salt and pepper. Bring to a boil. Cover, lower the heat and simmer for 35 to 40 minutes.

Meanwhile, pick the tender leaves of the talbos ng kamote. Dice the eggplant and cut the okra diagonally into halves. Add the eggplant and okra to the casserole and simmer for 10 to 15 minutes. Add the talbos ng kamote and simmer for 2 more minutes. Serve hot.


  1. mae says

    hi! HAPPY NEW YEAR! what happened to your old website? the recipes were so organized. i also miss the pictures of the food! your a life-saver!

    san francisco, ca

  2. says

    Hi Mae? This is basically the same website except for the switch from Expression Engine to WordPress.

    You don’t see the pics? Try adjusting your firewall and/or browser settings. :)

  3. melisa says

    Hi Ma’am… I really love your site… It helps me decide what to cook for my family. Thanks a lot… By the way when I cook ginisang monggo I mash the monggo after boiling it to make the soup thicker… : )

  4. Ndru says

    Kudos to ur blog! It is poor man’s ulam or soup coz malungay leaves, sayote tops, or ampalaya tops may be added. Also, shredded tinapang galunggong or any leftover fried fish, even day-old adobo may be added for variety. I use patis as it imparts a more subtle aroma.

  5. Mariz Navidad says

    I really enjoy your site. The ingredients are readily available from grocery stores, even in the US . Recipes are simple to cook, esp. here where we need to find time to cook. Please keep the yummy recipes coming!!!

    Ok. I’ll splurge my secret in ginisang mongo. I add Oyster sauce to taste!!! Try it next time, it’s GOOD!!!