The simple and unassuming “mongo guisado” is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins

• 4 cups water
• 1 1/4 cups green mongo (mung) beans
• 2 tbsp oil
• 1/2 small onion, chopped
• 3-4 cloves garlic, chopped
• 1/2 cup diced pork
• 1 cup small prawns, peeled, heads discarded

• 2 tbsp patis (fish sauce)
• Salt and pepper to taste
• 100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground

• Soak the (mongo)mung beans in about 2 cups water for 4 hours.
  

• Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.

• Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.
  

• Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
  

• Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
  

• Season with patis, salt and pepper.

  >> Add the chicharon. Heat through; pour into serving bowls, and serve with rice.

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