4 cups water
12 oz green mung beans
2 tbsp canola oil
1 onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small shrimp, peeled, chopped
2 tbsp fish sauce
Salt and pepper to taste
1/3 C chicharon (pork rinds), coarsely ground
Soak the mung beans in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. If beans begin to look dry, add more water. Set aside.
Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.
Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).
Add the shrimp and cook until they turn orange in color, about 1 to 2 mins.
Season with fish sauce, salt and pepper.
Add the chicharon. Heat through; pour into serving bowls, and serve with rice.