3 c munggo (mung beans)
4 c stock (or water)
1 sm head of garlic (minced)
1 sm onion (diced)
2 large tomatoes (diced)
3-4 c water
1 c diced pork (with fat)
1 c ampalaya leaves (you can use ampalaya)
salt and pepper to taste
fish sauce to taste
1. Wash the munggo (like you would rice) and take out all the beans that floats to the top. In a sauce pan, combine water and munggo and boil until tender (about 1 hour). Strain and set aside.
2. In a pot, brown pork pieces until oil start to come out. Add garlic, onion and tomatoes and cook until onion is translucent and tomatoes are wilted. Add fish sauce and cook for another minute. Add munggo and stock or water and season with salt and pepper. Add the ampalaya leaves or sliced ampalaya. Serve hot with steam rice and fried fish or Tinapa.
Variations: I've seen this dish cooked with shrimps and spinach instead of pork and ampalaya leaves.
The Kapampangan way to prepare this dish is by straining the mung beans and discarding the bean shells or skins.