Munggo

1: Season ½ lb of whole shrimp with salt and pepper, then sear until medium rare; remove and set aside.

2: In a pot, heat oil and add 1 diced onion, 1 minced garlic, and 2 diced roma tomatoes; sauté until soft.

3: Add 12 oz of soaked munggo beans to the pot and sear.

4: Stir in 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chicken bouillon, 3 bay leaves, 1 tsp pepper, and 1 tsp sugar.

5: Pour in 10 cups of broth or water, enough to cover the beans, and bring to a simmer until beans are soft.

6: Add back the seared shrimp and a whole bag of spinach; simmer until wilted.

7: For lechon kawali, boil ½ lb pork belly with ½ onion, 3 garlic cloves, 2 bay leaves, salt, and peppercorn for 20 minutes until soft.

8: Pat the pork belly dry, then deep fry until brown, let rest for 5 minutes, then double fry until very crunchy.

9: Slice the lechon kawali and add it on top of the munggo before serving.