Start to tenderize the mung beans by boiling 4 cups of water in a cooking pot. Add the mung beans. Cover and cook in low heat setting until it softens.

Meanwhile, prepare the fish by rubbing salt all over it, including the cavity. Heat 1 cups of cooking oil in a pan. Fry the fish until it gets crispy. Set aside.

Cook the pork monggo by heating 3 tablespoons of cooking oil that you used to fry the fish. Saute garlic, onion, and tomato.

Once the onion softens, add the pork. Cook it until it starts to brown. Pour 1 cup water. Let it boil. Cover and continue cooking for 10 minutes.

Add the softened mung beans and more water as needed. Stir and cook for 5 minutes.

Add hot pepper leaves and season with fish sauce and ground black pepper.

Transfer to a serving bowl. Serve with warm rice and fried galunggong. Share and enjoy!