Prep Time:
Yield:
Category:
Cuisine: Scale
Ingredients
- 1 cup green mung beans
- 1 liter pork or chicken stock
- 300g pork belly cubed (1 cm x 1cm)
- 1 cup shrimps, shelled
- 1/2 cup flaked tinapa, optional
- 1 bunch spinach or watercress
- 1 whole garlic, minced
- fish sauce
- freshly ground black pepper
Instructions
- 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.
