Pork Leg, Lentil, Peas and Bean Stew
I don’t know why for Asians slowly cooked pork leg and trotters sounds so delicious, the mere thought of it may make us drool, it’s like the same effect for Westerners when they think about rib eye. It must be the texture we grew up with, melting fat and very soft collagen pair that with the fork tender meat, that is what the sound of comfort to us. Our dish today is not at all different, and for the Filipinos the taste will be familiar to Mung Bean Soup, in fact that was the inspiration of our dish today.
Pork Leg, Lentil, Peas and Bean Stew is a similar soup dish to the Ginisang Munggo but instead of using mung beans we prepared this one with a mix of different dried beans like peas, red bean, white bean, chickpeas and lentils. The taste is nearly similar, with tons of garlic, some can be fooled into thinking this is Mung Bean Soup when they are blind folded. The only difference is that this soup is smoother and varied nutrients compared to using one bean.
- 1½ pork leg and trotters, cut into sections
- 375 g mixed dried beans (red bean, white bean, lentils, peas, chickpeas)
- 1 large bunch spinach
- water or chicken stock
- 3 pcs shallots, minced
- 1 whole garlic, smashed
- fish sauce
- freshly ground black pepper
- Generously season pork legs and trotters with salt and freshly ground black pepper, set aside.
- In a heavy bottomed pot heat oil then brown pork legs and trotters on all sides. Remove from pot then set aside.
- Using the same pot sauté garlic and shallots.
- Put the pork legs and trotters back in, pour enough water or stock to cover the meat then bring to a boil, simmer in low heat for 30 minutes.
- Add the dried bean then continue to simmer for 1 hour, mixing every 15 minutes making sure the beans don’t burn at the bottom of the pot.
- Add the spinach leaves, season with fish sauce if needed and freshly ground black pepper. Serve.