Pork Pata in Munggo with Sotanghon

Steps

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1. 1
   Bring a pot of water to a boil and add the cleaned pork pata. Boil for about 10 minutes to remove impurities.
   ▶ ≈1:15
2. 2
   Drain the boiling water and add fresh water. Use a torch or lighter to carefully burn off fine hairs on the pork skin, remove bone marrow, and rinse thoroughly.
   ▶ ≈1:41
3. 3
   Prepare ingredients: dice tomatoes, chop onions, mince garlic, and rinse mung beans.
   ▶ ≈1:54
4. 4
   Heat oil in a pot and sauté garlic until fragrant, then add onions and sauté until lightly caramelized, about 2 minutes.
   ▶ ≈6:22
5. 5
   Add diced tomatoes and stir-fry briefly, then add the mung beans and toss to combine.
   ▶ ≈7:57
6. 6
   Add the blanched pork pata to the pot along with enough water or broth to cover all ingredients. Bring to a boil, then reduce heat and simmer.
   ▶ ≈9:39
7. 7
   Stir every 5 to 10 minutes and continue simmering for about 50 minutes to 1 hour until the pork is very tender and mung beans are soft with a creamy consistency.
   ▶ ≈10:25
8. 8
   When the pork is tender, season with beef bouillon powder, fish sauce, and ground black pepper.
   ▶ ≈13:19
9. 9
   Add sotanghon noodles and adjust the water level to maintain the desired broth consistency.
   ▶ ≈13:59
10. 10
    Finish by adding spinach and turning off the heat; let it soften from residual warmth. Gently stir to combine all ingredients and serve.
    ▶ ≈15:35