Ginisang Monggo with Pork Pata is a Filipino soup/stew dish prepared with dried green mung beans and pork leg hocks slowly braised with lots of garlic. Cooked until pork leg falls of the bone and is fork tender which makes the fat melt in your mouth.
- In a pot sauté garlic in oil until golden brown, remove garlic from pan then set aside.
- Add pork legs and fry until golden brown on all sides.
- Add mung beans and stock, bring to a boil and simmer for 1 1/2 hours until the beans are really soft and meat is very tender. Add water if the soup is too thick for your preference
- Add spinach if using then season with fish sauce and freshly ground black pepper.