Pork Hock and Mung Beans with Vermicelli (Ginisang Monggo with Pata at Sotanghon)

Ingredients for Pork Hock and Mung Beans with Vermicelli (Ginisang Monggo with Pata at Sotanghon)

• 3 pounds pork hocks, cleaned
• 1 1/2 cups mung beans, washed
• 1 ounce sotanghon
• 2 teaspoons beef powder
• 1 onion, chopped
• 5 cloves garlic, chopped
• 3 tomatoes, diced
• 2 cups baby spinach
• 8 cups water
• Fish sauce and ground black pepper, to taste
• 3 tablespoons cooking oil

How to cook Pork Hock and Mung Beans with Vermicelli (Ginisang Monggo with Pata at Sotanghon)

1. 1.Boil pork hocks in 4 cups water for 10 minutes. Drain, rinse the pork well, and set aside.
2. 2.Heat oil in a pot over medium heat. Sauté garlic, onion, and tomatoes until softened.
3. 3.Add mung beans and sauté 30 seconds. Add pork hocks and remaining 4 cups water; bring to a boil.
4. 4.Cover and simmer 50 to 60 minutes, stirring every 10 minutes and adding water as needed, until pork is tender.
5. 5.Add sotanghon and cook over low heat for 3 to 5 minutes, until beans are soft and creamy.
6. 6.Stir in beef powder, fish sauce, and pepper. Add spinach, turn off heat, cover 1 minute, then gently stir and serve.