Gisadong Munggo with Chicharon

Gisadong Munggo

Mung bean soup or Gisadong Munggo is a soup dish made out of mung beans cooked in pork broth infused with lots of garlic. There are several variations of this dish and it all depends on the region, some use prawns, others add green leafy vegetables like spinach and sweet potato tops and others use pork cracklings like the one we had for this post today.

Pork cracklings specially the one that lost its crispiness are usually used as an ingredient in the Philippines, we use it usually in soupy/saucy dishes like Pinakbet, Batchoy and this dish which rehydrates the pork crackling giving a really nice texture similar to overcooked tendons.

Gisadong Munggo is a very popular Filipino dish due to the fact that it’s a very economical and nutritious dish. Usually it is paired with fried fish or pork and served together with rice to make it a complete meal.

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Gisadong Munggo with Chicharon
Prep time
Cook time
Total time
Serves: 4
  • 1 cup green mung beans
  • 1½ litres pork or chicken stock
  • 200 g chicharon
  • 1 bunch spinach
  • 1 whole garlic, minced
  • fish sauce
  • pepper
  1. In a pot sauté garlic in oil until golden brown, remove garlic from pan then set aside.
  2. Add mung beans, chicharon and stock, bring to a boil and simmer for 45 mins to 1 hour until the beans are really soft and mushy.
  3. Add spinach and crispy garlic then season with fish sauce and pepper.

Gisadong Munggo Wide


13 Responses

  1. suituapui says:

    Interesting dish. I don’t think we have anything like this in Chinese cuisine. Sweet, for dessert, yes…but not savoury, other than porridge, of course.

  2. I don’t know why, but the name of this dish sounds very korean to me, haha! I’ve never seen savoury mung bean dishes before, this is my first time reading about it on your blog. Looks interesting and delicious!

  3. Wow, had to click through for explanation on the ingredients for this dish. Sounds interesting! 🙂

  4. OMG, grew up on this! Yum!

  5. A nutritious dish with different textures… I like that! It seems that chicharon or pork rinds is present in many cuisines, including American, Spanish, and Brazilian too.

  6. Love the textures and flavours of this dish and anything with pork crackling has my vote! I have had many sweet dessert soups with mung bean but this will be my first one to try savoury. I am always up to a good challenge. Take Care, BAM

  7. cynthia says:

    I usually soak the mung beans overnight then rinse them before adding with the other ingredients. From what I can remember, aren’t bitter melon leaves used in the original Filipino recipe and slices of bittermellon? My Dad used to cook it that way and he also added dried shrimps.

  8. helen g. says:

    i’ve been cooking munggo like you do. my husband just loves it, pair it it fried tilapia, and
    jasmine rice, of course, yum, dinner’s ready!

  9. hms says:

    i add chili pepper leaves to mine. gives it a nice spicy kick.

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