Pork Pata in Monggo with Sotanghon

By Panlasang Pinoy

Ingredients

3 lbs. pork hocks (cleaned)
1 ½ cups mung beans (washed)
1 ounce sotanghon
2 teaspoons beef powder
1 onion (chopped)
5 garlic (chopped)
3 tomatoes (diced)
2 cups baby spinach
8 cups water
Fish sauce and ground black pepper to taste
3 tablespoons cooking oil

Prep Time10mins
Cook Time70mins
Servings5

Instructions

Boil the pork hock in 4 cups of water for 10 minutes. Drain the water and then wash the pork to ensure that it is clean. Set aside.

Heat oil in a cooking pot. Saute garlic, onion and tomatoes.

Once the onion and tomato soften, add the mung beans. Sauté for 30 seconds.

Pour 4 cups of water into the pot. Add the pork hock. Let boil. Cover and simmer for 50 to 60 minutes or until the pork tenderizes. Occasionally stir every 10 minutes and add more water as necessary.

Add the sotanghon noodles. Stir. Continue cooking in low heat for 3 to 5 minutes. The mung beans should be soft and somewhat creamy at this point.

Add the beef powder and then season with fish sauce and ground black pepper. Stir.

Add the spinach. Turn off the heat and then cover the pot for 1 minute.

Gently stir until the spinach mixes with the other ingredients in the pot.

Serve hot with rice.

Share and enjoy!