Name: Mung Bean Stew with Pork and Wilted Greens (Mung • GOH)
Yield: Serves 6
Cuisine: Filipino
Ingredients: 7 ounces (200 g) dried mung beans; 1 medium yellow onion, cut into ½-inch (12 mm) pieces; 1 tablespoon olive oil, plus extra for finishing; 8 ounces (225 g) spinach, collards (tough ribs discarded), or stewing greens of your choice, washed and dried; 8 ounces (225 g) okra; 1 ounce (28 g) chicharrón (fried pork rind), crushed, for serving; Garlic Chips; 1 small bitter melon (about 7 ounces/200 g); 4 ounces (115 g) any size shrimp, shelled, deveined, and coarsely chopped (optional); 2 tablespoons fish sauce; Steamed rice, for serving; 1 medium tomato; Kosher salt and coarsely cracked black pepper; 8 ounces (225 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces; 3 garlic cloves, peeled and coarsely chopped, about 1½ tablespoons

Preparation info

Serves
6

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

When I was first working in New York and broke all the time, this stew saved me—it was cheap to make and super-nourishing. Back then, I biked everywhere because it was free, and in the summer my friends and I would ride to the beach, 14 miles (22.5 km) round trip, and come back after hours of swimming, cold and ravenous. I’d work up a huge pot with mineral-rich whole green mung beans, which don’t need to be soaked before cooking. (You can use hulled, split mung beans, too, known as moong da