Mung Bean And Shrimp Soup (Ginisang Monggo)

• 1 1/2 cups dried mung beans, rinsed
• 1/2 cup salt pork or thick-sliced bacon, cut into matchsticks
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tablespoons small dried shrimp
• 1 tablespoon (or to taste) fish sauce
• 1/2 cup ampalaya (chili leaves) or 2 cups spinach, chopped
• Salt and pepper to taste

1. Place the rinsed mung beans in a 4-quart stock pot or Dutch oven; pour in enough water to cover the beans by one inch. Bring to a boil over medium-high heat over medium high heat, then lower the heat and let the beans simmer for a half hour. Remove from heat and set aside for one hour. The beans will continue to swell as they absorb water during ths rest period.
2. In a heavy saute pan, fry the pork pieces over medium heat until they are very crispy and golden and have rendered all their fat. With a slotted spoon, transfer the pork to a small bowl and set aside.
3. Saute the onion in the rendered pork fat over medium heat until transparent. Add the garlic and stir. Spoon off excess fat and discard. Add a ladle of cooking water from the mung beans and deglaze the pan. Stir the onions and garlic into the pot of mung beans. Add the dried shrimp and stir. Bring the mixture to a boil, then turn heat down and simmer for an additional 20 minutes.
4. Season mung bean soup with fish sauce. Taste, and add salt and pepper as desired. Stir in the ampalaya or spinach and simmer for 5 more minutes. Ladle into bowls and top with fried pork. Serve immediately

beans, salt pork, yellow onion, garlic, shrimp, fish sauce, ampalaya, salt

Taken from food52.com/recipes/10559-mung-bean-and-shrimp-soup-ginisang-monggo (may not work)