Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Slow cooker mung bean stew
Cheap and nutritious mung beans are combined with pork, okra, eggplants, spinach and bone broth in this easy slow cooker recipe.
Course
Main Course
Cuisine
Filipino
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Equipment
Slow cooker
Ingredients
1
cup
dried mung beans
green is traditional but yellow will work too
500
grams
pork belly
2
shallots
peeled and sliced
8
cloves
garlic
peeled and pounded
2
tomatoes
cut into wedges
3 to 4
cups
bone broth
I used beef but chicken or pork bone broth will give good results too
fish sauce
¼
teaspoon
cracked black pepper
6 to 8
okra
halved
2
eggplants
halved and cut into thick slices
spinach leaves
as much or as little as you like
Instructions
Rinse the mung beans, drain, dump into a small sauce pan, cover with water and boil for ten minutes. Leave to soak.
Heat a frying pan, smear the bottom with a little oil and brown the pork belly on all sides. Scoop out and move to a cutting board.
Cut the pork belly into thin slices then dump into the slow cooker.
In the rendered fat, saute the shallots, garlic and tomatoes.
Add the sauteed vegetables to the pork then pour in the mung beans with the liquid.
Pour in three cups of bone broth and fish sauce (see notes) then sprinkle in the black pepper.
Set the slow cooker on HIGH and cook for three hours and forty minutes.
Open the cooker. If there is too little liquid to cook the vegetables in, pour in the remaining cup of broth.
Stir in the okra, close the cooker and cook for ten minutes.
Open the cooker again, stir in the eggplants, drop in the spinach and press down into the liquid.
Close the cooker and cook for another ten minutes.
Taste. Add more fish sauce and black pepper, or both, if needed, before serving.
Notes
How much fish sauce you need depends on how well seasoned your bone broth is.