Mung Beans Soup, with Kale
1.5 cups dried mung beans (rinsed)
3-4 cloves garlic (minced)
1 onion (sliced)
2-3 tomatoes (sliced)
1/2 cup pork belly (sliced into 1/2" x 1/2" x 1" pieces)
2-3 tbsp. dried shrimp
1-2 tbsp. fish sauce (or soy sauce)
1 cup greens (chili leaves or kale/bokchoy)
salt and pepper
 Place beans in a saucepan, cover with water, and boil until soft.
 Remove from heat and leave for about 1-1.5 hours until beans have taken the water in and expanded
 In a separate pan, fry the pork until browned and a bit crisp. Set aside and keep any oil that remains in the pan.
 Add garlic -- when light brown, add onions until transparent, and then tomatoes and when wilted.
 Add boiled mung beans (including water).
 Bring to boil and keep at boil for 15-20min.
 Season with salt or soy sauce. Add leaves and fried pork, simmer for 5min. Serve hot.