A Filipino Friday Favorite Hearty Sauteed Mung Beans with Garlic and Pork Ginisang Munggo

In a pot, combine the mung beans and 6 cups of water. Bring to a boil, then lower the heat and simmer for 40-50 minutes, or until the beans are soft and have started to burst. Set aside, do not drain the water.

In a separate large pot or wok, heat the cooking oil over medium heat. Sauté the garlic until fragrant and lightly golden. Add the onion and cook until translucent.

Add the pork belly and cook until browned. Stir in the tomatoes and cook, mashing them with the back of a spoon, until they have broken down.

Add the fish sauce and pork bouillon cube, stirring for a minute until fragrant. Pour in the cooked mung beans along with their cooking liquid. Bring to a simmer and cook for 10-15 minutes to allow the flavours to meld.

Season with ground black pepper. Stir in the fresh spinach or chili leaves and cook for another 1-2 minutes until just wilted. Serve hot, traditionally with steamed rice.