Ingredients
Scale
- 1 cup green mung beans
- 1 400 g can chickpeas, drained
- 1 litres pork or chicken stock
- 300g pork belly cubed (1 cm x 1cm)
- 3 tbsp hibe (dried shrimps)
- 1 bunch bitter gourd shoots
- 1 whole garlic, minced
- fish sauce
- pepper
Instructions
- In a pot sauté 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 hibe/dried shrimps and gently fry until really fragrant.
- Add mung beans and stock, bring to a boil and simmer for 30 minutes.
- Add the chickpea then simmer for 30 more minutes or until mung beans are really soft.
- Add the cooked pork, then simmer for an additional 10 minutes.
- Add bitter gourd shoots then season with fish sauce and pepper.