Filipino Ginisang Munggo

This recipe featured regularly on the dinner table when I was younger and one of the first Filipino recipes I converted for the Thermomix. Ginisang Munggo is a hearty soup which can be enjoyed on its own or with fluffy white jasmine rice, which is what I love. Affectionally called ‘Munggo’ by my family, I am so happy to know that my little ones love munggo too and I hope to make it part of their childhood memories as it was part of mine.


Prep and Cooking Time – 65 minutes | Serves – 4 – 6 adults


– 1 onion
– 2 garlic cloves
– 30ml olive oil
– 300g pork belly, cut into cubes
– 200g mung beans, soaked in 600g of water overnight
– 2 tomatoes, cut into wedges
– 3 Tablespoons light soy sauce
– 1 Tablespoon Quirky Jo’s chicken stock concentrate (or 1 chicken stock cube)
– 900g water
– 60g baby spinach



Place onion and garlic into TM bowl and chop 7 sec / speed 3. Scrape down the sides of the bowl.

Add oil, chicken stock concentrate and pork into the TM bowl and sauté for 5 mins / 100oC / counter-clockwise operation / speed Gentle stir setting.

Add mung beans, tomatoes, soy sauce and 900g of water (but no higher than the TM max fill line) and set to cook 40 mins / Varoma / counter-clockwise operation / speed Gentle stir setting.  Replace the MC with the TM basket on the top of the locked TM bowl once it starts to bubble over.

Using your TM spatula, loosen the pork from the blades. To soften the mung beans and thicken the sauce, continue cooking 20 mins / Varoma / counter-clockwise operation / speed Gentle stir setting/ MC off.

Place the baby spinach in the ThermoServer and pour the mungo on top. Let to sit in the ThermoServer until ready to serve.



The cooking time of the mung beans will depend on how long the mung beans have been soaked; the longer it has been in water, the quicker it will take to cook. Also, how soft you want your mung beans to be will also affect time. This recipe makes for a thick mungo as I mix it with fluffy jasmine rice.

Leave a Reply