- In a pot saute garlic in oil until golden brown, remove garlic from pan then set aside.
- Add pork and fry until golden brown and crispy, remove pork from pan then set aside.
- Add mung beans and stock, bring to a boil and simmer for 45 mins to 1 hour until the beans are really soft and mushy. Add water if the soup is too thick for your preference
- Add the shrimps, tinapa and cooked pork, then simmer for an additional 10 minutes.
- Add spinach and flavour with fish sauce and pepper.