Mongo Guisado

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound raw mung beans
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 pound boneless pork loin, cut into 1-inch cubes
• salt and ground black pepper to taste
• 1/4 pound peeled and deveined prawns
• 1 small tomato, diced
• 3 cups chicken broth, or more as needed
• 1/2 pound fresh spinach leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the mung beans and put them in a large pot with the water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until the beans are nearly tender.

2. While the beans cook, heat the olive oil in a separate large skillet over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and cook 1 minute more.

3. Season the pork cubes with salt and black pepper, add them to the skillet, and brown on all sides for about 5 minutes. Cook until the thickest piece reaches at least 145°F (63°C), then rest 3 minutes.

4. Add the diced tomato and chicken broth to the skillet, scraping up any browned bits. Pour the pork mixture into the pot with the beans and simmer together for 20 minutes.

5. Add the peeled and deveined prawns and cook 4 minutes, until opaque and the flesh reaches 145°F (63°C). Add more broth if the soup is too thick.

6. Stir in the spinach leaves and cook 2 minutes until wilted. Taste, adjust with salt and black pepper, and serve hot.