Filippino Mung Bean Soup

• 150 grams Mung beans
• 100 grams Block of pork belly
• 1/4 Onion
• 1/4 Tomato
• 1 clove Garlic
• 600 ml Water
• 1 Consomme soup stock cube (beef bouillon, if available)
• 1 tsp or more Fish sauce
• 1 Vegetable oil
• 5 to 6 leaves Spinach or mulukhiya

1. Prep the ingredients Rinse the mung beans, then soak in water for 6 hours.
2. Thinly slice the onion, mince the garlic, rough chop the tomato, and cube the pork into 1 cm wide pieces.
3. Put the pork into a pot with a thick bottom, and slowly saute on low heat until the fat becomes brown and crisp.
4. Lightly blot the melted fat with a paper towel, then, to one side, add vegetable oil and the garlic, and slowly saute until lightly browned.
5. Add the onions, saute until tender, add the tomatos, then combine all the ingredients with the pork.
6. Add the fish sauce.
7. Add the mung beans and water, then heat on high.
8. Skim any scum from the surface, reduce to low-medium, cover pot with a lid, then simmer until the beans are tender.
9. After about 30 minutes, the beans will start to split open.
10. Add the consomme, then simmer for about 5 minutes to blend the flavors.
11. If it needs more salt, add more fish sauce to taste.
12. Add the leaves of the spinach, cover the pot for 1 to 2 minutes, then it's done!

beans, pork belly, onion, tomato, clove garlic, water, beef bouillon, sauce, vegetable oil, mulukhiya

Taken from cookpad.com/us/recipes/159139-filippino-mung-bean-soup (may not work)