Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings)

Step 1

Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.

Step 2

In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.

Step 3

Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.

Step 4

In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic.

Step 5

Add tomatoes and cook, mashing with the back of the spoon, until softened.

Step 6

Add fish sauce and continue to cook for about 1 to 2 minutes.

Step 7

Add cooked mung beans including liquid. Bring to a boil.

Step 8

Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.

Step 9

Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.