Here’s What You Need:
1/4 lb. boneless pork with some fat, cut into cubes
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1/4 lb shrimps, shelled, deveined and cut into pieces (optional)
1 pork bouillon cube
1 cup mung beans (munggo)
4 cups water
Ampalaya, thinly sliced
1 package ampalaya leaves or a handful or two of fresh baby spinach
Salt and pepper to taste
Place munggo and 4 cups water in a pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the munggo are soft and mushy and separating from its skin. Add more water if it dries out. (making sure not to add too much water, munggo should have a thick soup consistency) Turn off the heat and set the munggo aside.
Place pork in a skillet with 1/3 cup water over medium heat. Let it simmer until all the water evaporates and pork fat comes out. Add the oil and fry for 1-2 minutes or until pork becomes light brown. Take the pork pieces out of the skillet and set aside.
Using the same skillet, add garlic saute until light brown , add onions and cook for about 2 minutes. Season with fish sauce (patis). Add tomatoes and the bouillon cube, cook until it becomes soft. If it does not have enough liquid to cook the tomatoes, add 1/4 cup of water . Cover and let it boil for 5 minutes. Add the shrimp and continue to saute until shrimps turned pink.
Add the sauteed pork and shrimp into the boiled munggo. Let it boil, stir in ampalaya and ampalaya leaves or spinach. Season with salt and pepper. Remove from heat, keep covered for at least 5 minutes before serving.