Munggo Guisado (Mung Bean Stew)

Rinse the mung beans under running water.

In a large pot, combine the mung beans and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-45 minutes. Add more water if needed to keep the beans covered.

In a separate pan, heat the vegetable oil over medium heat.

Sauté the garlic until it turns golden brown.

Add the onion and cook until it becomes translucent.

Add the tomatoes and cook until they soften and the oil begins to separate from the mixture.

Add the pork belly pieces to the pan and cook until they are browned and cooked through.

If using shrimp, add them after the pork is cooked and cook until they turn pink.

Transfer the sautéed mixture to the pot of cooked mung beans.

Season with fish sauce, salt, and pepper to taste.

Simmer for an additional 10-15 minutes to allow the flavors to meld together.

Add the spinach or ampalaya leaves to the pot. Stir and cook until the leaves are wilted and tender, about 2-3 minutes.

Serve hot with steamed rice.