1 lb. pork ribs or neck bone
1 cup monggo (mung beans)
1/2 lb. langka (jack fruit) cut into bite size
1 handful baby pechay
1 stem tanglad (lemon grass) cut into 3
3-4 cloves garlic, minced
1 small onion, sliced thin
1 teaspoon fish sauce (optional)
salt and ground black pepper to taste
Cooking Direction:Using a deep pot place rinsed mung beans, pork and lemon grass. Pour around 5 cups of water and boil in medium heat for an hour or until mung beans and pork becomes soft. Stir every 10 minutes or so to avoid mung beans from sticking the bottom of the pot. Add more water if needed.
On a separate pan sauté garlic and onion till caramelized.
Pour caramelized garlic and onion to the beans and pork pot.Season with fish sauce, salt and ground pepper to taste.
Add slices of jack fruit, stir and simmer for 5 to 10 minutes or till jack fruit is fully cooked.
Add pechay leaves, cover for and simmer for 3-5 minutes.