- 1 1/2 cup of monggo beans (mung beans)
- 6 cups of water (more or less)
- 2 tablespoons cooking oil
- 3 cloves of garlic minced
- 1 small onion chopped
- salt and pepper to taste
- 250 grams pork belly cut into small pieces
- 1 medium bitter melon sliced thinly (ampalaya)
- 2 cups pork stock
- Soak mung beans an hour before cooking and gently rub and rinse a couple of times to remove the husk. Transfer to a saucepan with water and bring to a boil. Simmer for 45 minutes to an hour while occasionally skimming the froth build-up on top. Add some water from time to time as needed. . The mung beans will have that slightly “popped” appearance. Strain the cooked mung beans and save the liquid stock, set aside.
- In a separate saucepan, put-in oil and sauté garlic and onion until translucent.
- Add the pork and stir fry for 3-5 minutes until brown. Add salt and pepper and pork stock and bring to a boil.
- Add in your drained cooked mung beans and while mixing it in, mash the beans on the sides of the pan while stirring. Once well combined, add in your mung beans stock, just enough to make it slightly thick but not runny.
- Add bitter melon. Simmer for 3-5 minutes on medium heat or until vegetable is fully cooked.
Serve hot. Share and Enjoy!
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