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Pork Leg, Lentil, Peas and Bean Stew 1

Pork Leg, Lentil, Peas and Bean Stew

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Free Style


Pork Leg, Lentil, Peas and Bean Stew is an Ang Sarap original recipe of slowly cooked pork leg in a soup of dried peas, beans, lentils and spinach.


  • 1 1/2 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
  • salt
  • freshly ground black pepper
  • oil


  1. Generously season pork legs and trotters with salt and freshly ground black pepper, set aside.
  2. In a heavy bottomed pot heat oil then brown pork legs and trotters on all sides. Remove from pot then set aside.
  3. Using the same pot sauté garlic and shallots.
  4. 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.
  5. 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.
  6. Add the spinach leaves, season with fish sauce if needed and freshly ground black pepper. Serve.