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Pork monggo with spinach and moringa

  • Main course
  • Filipino

Mung beans simmered with pork and tomato, leafy greens and crisp pork crackling.

Active time30 min

Cooking45 min

Total1 h

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Ingredients

  • 1 bunch of fresh spinach
  • 4 garlic cloves
  • 1 onion
  • 2 tomatoes
  • 1 pork stock cube
  • half a cup of pork crackling, chicharon
  • 170 g raw pork for slicing
  • 6 cups of water
  • 1 cup of dried mung beans
  • 3 tbsp sunflower oil
  • ¼ tsp ground black pepper
  • 1 tbsp fish sauce
  • 1 cup of fresh moringa leaves

Preparation

  1. Rinse the mung beans. Wash the spinach and moringa leaves. Wash and dice the tomatoes. Peel and chop the onion and garlic. Slice the pork thinly.

    1 bunch of fresh spinach
    4 garlic cloves
    1 onion
    2 tomatoes
    170 g raw pork for slicing
    1 cup of dried mung beans
    1 cup of fresh moringa leaves
    • fine sieve
    • knife
    • chopping board

  2. Heat the oil in a saucepan. Sauté the garlic, onion and tomatoes until the onion softens. Add the pork and brown lightly. Add the water, crumbled stock cube and beans. Cover and simmer for about 40 minutes, until the beans are tender and the pork cooked through. If needed, cook longer with a little extra water to retain a stew-like texture.

    1 pork stock cube
    6 cups of water
    3 tbsp sunflower oil
    • saucepan
    • spoon

  3. Stir the spinach and moringa into the stew and cook for 2 minutes. Add the pepper and fish sauce and cook for about 3 more minutes. Crumble the pork crackling over the stew just before serving hot.

    half a cup of pork crackling, chicharon
    ¼ tsp ground black pepper
    1 tbsp fish sauce
    • saucepan
    • spoon

Allergens

  • Celery
  • Fish

Composition to check for: Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Pork monggo with spinach and moringa