- 1/2 kilo munggo (green mung beans), soaked in water overnight
- 1/2 kilo pork rind or pork belly, cut into small cubes
- 1 tbsp vegetable oil
- 1 pc medium-sized tomato
- 1 pc medium-sized onion
- 3 cloves garlic, minced
- 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
- 5 cups water
- 1 pc tinapang galunggong (smoked fish)
- 1 cup malunggay (moringa), chili leaves, or spinach
- 1 pc pork bouillon cube
- 2 tbsp fish sauce
- salt and pepper to taste
- Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
- Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
- Add water, bouillon cube, fish sauce, salt, and pepper.
- In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
- Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
- Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
- Serve with rice.
Share It To Your Friends!
Loading...
