Pork and Mung Bean Soup

Featured in the Honolulu Star-Advertiser on March 13, 2019.
Recipe compliments of Pig and the Lady.

Pork and Mung Bean Soup


Pork and Mung Bean Soup

  • 1/4 pound pork belly, cut into small pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tomato, chopped
  • 7 cups chicken broth
  • 1 cup yellow mung beans, soaked in water for 30 minutes then drained
  • 1 cup spinach leaves, washed well
  • 4 tablespoon fish sauce
  • 2 teaspoon black pepper
  • Salt to taste


  1. In a skillet over medium heat; brown pork in oil.
  2. Add garlic, onion, and tomato; cook 5 minutes.
  3. Add chicken broth; bring to a boil.
  4. Add soaked mung beans; bring back to a boil.
  5. Cover and simmer for 1 hour.
  6. Add spinach and season with fish sauce, black pepper, and salt.
  7. Add more broth to desired consistency and adjust seasoning to your taste.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
420 calories, 20 g fat, 6 g saturated fat, 30 mg cholesterol, greater than 3000 mg sodium, 42 g carbohydrate, 10 g fiber, 9 g sugar, 19 g protein


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