Munggo Stew

1: Season about ½ lb of whole shrimp with salt and pepper, then sear until medium rare. Remove shrimp.

2: Add oil to the pot, then add Munggo beans.

3: Dice 1 onion, mince 1 garlic, and dice 2 roma tomatoes. Sear in the pot.

4: Add Munggo to the pot, searing while adding the following seasonings: 1 Tbsp soy sauce, vinegar, chicken bouillon, 3 bay leaves, 1 tsp pepper, and sugar.

5: Pour in about 10 cups of broth or water to cover the beans and let simmer until the beans become soft.

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

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

8: Remove from water, pat dry, then deep fry pork belly until brown. Let rest for 5 minutes, then double fry until very crunchy.

9: Slice lechon kawali and add to the Munggo stew.