1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves (ampalaya leaves is a great alternative)
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2 tablespoon cooking oil
Fish sauce to taste
PROCEDURE :
1. In a casserole, put water, munggo
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with fish sauce and add the malunggay (or ampalaya)leaves.
Serve hot
