500gramspork with a little fat(I recommend belly or shoulder), cut into small pieces
patis(fish sauce), to taste
1/2 to 1teaspoonfreshly ground black pepperbout half a teaspoonful
generous handful of green leafy vegetables — spinachkangkong (water / swamp spinach) or talbos ng kamote (sweet potato leaves)
1/2cupcoconut cream(see related entry on how to extract coconut cream or you can use canned coconut cream)
small bunch of fresh cilantro
4 to 6purple basil leaves
Boil the mung beans in about two cups of water for 10 minutes. Pour the mung beans and water into a blender and process as finely or as coarsely as you like.
Heat about three tablespoonfuls of cooking oil in a pan and sauté the garlic, onion and tomato, stirring often, until the vegetables start to soften.
Add the pork to the pan and cook until no longer pink.
Scrape the pureed mung beans off the blender and add to the pan. Pour in about six cups of water. Stir well.
Add the chilis. Season with patis (fish sauce) and with freshly ground black pepper. Bring to the boil and simmer for about an hour or until the pork is tender. You will need to stir the stew every 15 minutes or so, scraping the bottom of the pan, to make sure that the pureed mung beans do not settle and stick to the bottom.
When the pork is done, add the leafy vegetables. Simmer for another five minutes.
Ladle the stew into bowls. Drizzle with coconut cream. Top with snipped purple basil and cilantro. Serve hot.
Stewed monggo (mung beans) with coconut cream printed from https://casaveneracion.com/stewed-monggo-mung-beans-with-coconut-cream/ for personal use only. Not for republication nor distribution.