Monggo Pinakbet

Steps

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1. 1
   Prepare the mung beans: soak them overnight if possible to soften them, then drain and rinse.
   ≈1:30
2. 2
   Heat a small amount of oil in a pot and fry the crushed garlic for about 15 seconds.
   ≈0:37
3. 3
   Add the chopped onion and stir-fry for about 30 seconds.
   ≈0:52
4. 4
   Add half of the cubed tomatoes and continue stir-frying.
   ≈1:07
5. 5
   Add the prepared mung beans and Knorr pork cube, stirring to combine. Pour in water and simmer for about 45 minutes until the beans are very soft and creamy and the broth becomes thick. Add more water if needed during cooking.
   ≈1:57
6. 6
   Prepare the pinakbet: in a separate pot, heat oil and stir-fry onion and garlic until fragrant. Add ginger and the remaining tomatoes and cook until softened.
   ≈2:58
7. 7
   Add thin slices of skinless pork and stir-fry until light brown, then add water and simmer until the pork is tender.
   ≈3:54
8. 8
   Drain excess liquid, keeping the oil. Add the shrimp paste and stir-fry for 1–2 minutes until well combined.
   ≈4:28
9. 9
   Add the cubed calabaza squash with a little water and simmer for 3–5 minutes until tender.
   ≈5:02
10. 10
    Add the eggplant, bitter melon, string beans, and okra. Continue cooking for 8–10 minutes, stirring occasionally, until all vegetables are tender.
    ≈5:20
11. 11
    Pour the cooked pinakbet into the mung bean soup and stir well to combine.
    ≈6:31
12. 12
    Bring to a boil and simmer briefly. Season with salt and black pepper to taste.
    ≈7:05
13. 13
    Transfer to a serving bowl and serve with plenty of rice.
    ≈7:29