Cheap and healthy, the mung bean is the solution to s t r e t c h i n g the budget. It can be eaten as a soup or main dish.
This recipe serves 6 persons.
- 3/4 cup mung beans– soak in water for 1 hour and drain
- 200 grams pork belly – sliced into ½-inch by 1-inch bits
- 2 tablespoons cooking oil
- 10 garlic cloves – peel and leave whole
- 1 whole onion – coarsely chopped
- 1 bay leaf (laurel)
- 8 cups water or chicken or pork broth
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sautéed shrimp paste or 3 pieces finely chopped anchovies
- 1 pork seasoning cube (Knorr)
- salt to taste – start with ½ teaspoon
- 1 cup baby spinach leaves or talbos ng ampalaya (bitter melon shoots) or malunggay leaves
- Using a 10 cup saucepan, sauté garlic and onion with oil, over low-medium flame, until the onion is translucent.
- Add shrimp paste and stir for 1 minute.
- Drop in the pork belly and continue sautéing for 3 minutes.
- Add the mungbeans and mix.
- Pour in water and add bay leaf and pork seasoning cube.
- Simmer over low fire until the mung beans and pork are tender.
- Season with pepper and salt.
- Simmer for another 5 minutes.
- When almost ready to serve, mix in the baby spinach leaves.
- Also goes well with steamed white rice.