Ingredients

1 1/2 cups Mung beans

1 tbsp garlic

½ lb pork belly (thinly sliced)

2 cups spinach (or alugbati)

1 piece tomato chopped

1 piece onion chopped

8 pieces shrimp (optional)

2 tablespoons fish sauce (adjust to your salt preference)

24 ounces water for boiling

1 piece Knorr pork or beef cube for flavoring (optional)

1/2 cup crushed pork rind chicharron

1/4 teaspoon ground black pepper

Instructions

In a pan, put in the water and bring to a boil

Put in the Monggo and simmer until becomes soft (about 35 to 50 minutes)

In a separate pan, sauté the garlic, onion, and tomato

Add the pork. Cook for 5 mins

Put in the pork/beef cube and fish sauce. Simmer for 10 minutes, or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer

*Add the shrimp. Stir and then cook for 2 minutes.

Pour the cooked Monggo. Stir and then simmer for 10 minutes

Add the spinach and pork rinds (chicharron)

Sprinkle the ground black pepper

Serve hot with your choice of rice. (I prefer Jasmin Rice). Share and enjoy!

Important  Notes:

You can cook this without the pork/beef cubes, and use about 2 teaspoons of fish sauce (patis). 

Also, don't put more than 1/4 cup of water because you don't want it super soupy.  

You can add other slices of vegetables, like sliced bitter gourd, eggplant, etc.