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+ servings

Pork and Winged Bean

Course Main Course
Cuisine Filipino
Keyword pork, winged bean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 218kcal
Author Liza Agbanlog


  • 8 oz wing bean (sigarilyas)
  • 8 oz pork shoulder
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp olive oil
  • ¼ cup shallot , chopped
  • 1 tomato , chopped
  • 1 tbsp fish sauce
  • Salt to taste
  • ¼ cup moringa (malungga leaves)


  • Prepare the winged beans by trimming the ends and then cutting into ½-inch diagonal pieces. Set aside.
  • In a medium pot, bring the pork, water and salt to a boil. Reduce the heat to medium and cook, covered until the meat is tender, about 45 minutes. Remove the pork from the broth, reserving 1 ½ cup of the broth. Let the pork cool slightly and then cut into 1/2 inch pieces. Set aside.
  • In a skillet, heat the oil over medium high heat. Add the shallot and tomato, and sauté for 2 minutes. Add the pork and saute until brown, about 2 minutes. Stir in the fish sauce.
  • Add the winged bean, stir and then add the reserved broth. Bring to a boil, cover and cook for 3 minutes, or until winged bean are crisp tender. Stir in the moringa leaves and cook for a minute. Season to taste with salt.
  • Serve hot with steamed rice.


Calories: 218kcal | Carbohydrates: 19g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 995mg | Potassium: 574mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 1.8mg