Dinengdeng na Bunga ng Malunggay

Dinengdeng na bunga ng malunggay is an Ilocano vegetable soup with pork belly, squash, beans, spinach, and bagoong monamon.  A humble bowl of greens, squash, and bagoong that somehow tastes like home, no matter where you are.  #dinengdeng #ilokanofood

There are dishes that you eat for flavour, and there are dishes that quietly pull you back into memory. Dinengdeng na Bunga ng Malunggay sits firmly in the second category for me. It is not flashy, it does not rely on complicated technique, and it does not try to impress anyone. Instead, it leans on something far more powerful: familiarity, seasonality, and the kind of comfort that only a bowl of hot sabaw can bring.

This version of dinengdeng came together after a recent visit to a new Indian grocery store in Glenfield called Namaste. Walking through the aisles, I suddenly found ingredients I had not seen in years. Drumstick pods, chico, atis, and other tropical produce that immediately transported me back to the Philippines. Among them, the bunga ng malunggay stood out the most. Just seeing it was enough to bring back a flood of memories.

I knew immediately what I wanted to cook.

A Bowl Rooted in Ilocano Simplicity

Dinengdeng is one of those dishes that perfectly captures the Ilocano way of cooking. It is practical, seasonal, and deeply connected to the land. Unlike more elaborate Filipino stews, dinengdeng does not try to overcomplicate things. It uses whatever vegetables are available, seasons them with bagoong monamon, and lets the natural flavours do the work.

At its heart, it is a vegetable soup, but that description almost undersells it. Dinengdeng is more like a philosophy in a bowl. It reflects a way of life where food is not separated from the environment, but instead shaped by it.

This version, using bunga ng malunggay or moringa drumsticks, adds another layer of nostalgia. It is not the most common ingredient even back home, but when it appears, it always feels special.

Life in Baguio and the Taste of Simplicity

When I think about dinengdeng, I always go back to my university days in Baguio. Life there was simple, and meals were even simpler. There was not much room for elaborate cooking, so dishes like dinengdeng became daily staples. A pot of vegetables simmering in bagoong broth was often enough to get through long study days and colder nights.

What I remember most is how adaptable it was. Whatever was in season would go into the pot. Squash when it was available. Leafy greens from the market. Sometimes fish, sometimes pork, sometimes nothing at all. Yet somehow, it always worked.

That is the quiet strength of dinengdeng. It does not demand perfection. It simply asks you to cook with what you have.

What Makes Dinengdeng na Bunga ng Malunggay Special

This version of dinengdeng leans on a combination of earthy and nourishing ingredients. Pork belly adds a gentle richness that balances the saltiness of bagoong monamon. Squash brings natural sweetness, while broad beans and spinach create layers of texture.

The bunga ng malunggay is what makes this version stand out. Often overlooked, these drumstick pods carry a subtle vegetal flavour that deepens as they simmer. They absorb the broth beautifully while still holding their shape, giving each bite a satisfying contrast.

Bagoong monamon ties everything together. It is strong, salty, and unapologetic, but once diluted in the broth, it becomes the backbone of the dish rather than its dominant force. It is what gives dinengdeng its identity.

The Beauty of Simplicity

What I have always appreciated about dinengdeng is how little it tries to be something else. There is no attempt to hide ingredients or transform them into something unrecognisable. Instead, it celebrates them as they are.

This is also why it feels so grounding to cook. In a world where food often becomes overly complicated or styled for presentation, dinengdeng brings things back to basics. A pot, a handful of vegetables, a spoonful of bagoong, and time.

It is a reminder that good food does not always need refinement. Sometimes it just needs honesty.

Final Thoughts

Cooking Dinengdeng na Bunga ng Malunggay brought back more than just flavour. It brought back a sense of place, of routine, and of how food can quietly anchor you to where you came from.

Every spoonful carries a bit of Ilocano history, a bit of Baguio memory, and a bit of home cooking philosophy that has stayed with me over the years. It is not just a vegetable soup. It is a reflection of resourcefulness, seasonality, and respect for ingredients.

And in its simplicity, that is exactly where its beauty lies.

Dinengdeng na Bunga ng Malunggay

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

Print Recipe

Pin Recipe

---

Description

Dinengdeng na bunga ng malunggay is an Ilocano vegetable soup with pork belly, squash, beans, spinach, and bagoong monamon.

---

Ingredients

Units USM Scale 1x2x3x

• 250 g pork belly, sliced
• 1 medium red onion, sliced
• 2 tomatoes, quartered
• 2 cups buttercup squash, cut into chunks
• 1 cup broad beans
• 8 bunga ng malunggay (moringa drumsticks), cut into segments
• 2 cups large-leaf spinach
• 3 tbsp bagoong monamon
• 2 cups water or light broth
• salt
• freshly ground black

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a pot over medium heat, sauté pork belly until lightly browned. Add onion and tomatoes and cook until softened.
2. Pour in water or broth and bring to a gentle simmer. Stir in bagoong monamon and adjust seasoning.
3. Add squash, broad beans and bunga ng malunggay. Simmer until the squash is tender and vegetables are cooked through.
4. Stir in spinach and cook just until wilted.
5. Taste and adjust seasoning if needed. Serve hot with steamed rice.

---