Soak the mung beans in water overnight. Drain the water and set the mung beans aside.

Heat 2 tablespoons of cooking oil in a pan. Saute half of the total amount of garlic, onion, and tomatoes. Once the onion and tomato soften, add the mung beans. Saute for 2 minutes.

Pour the water into the pot. Let boil.

Add the Knorr Pork Cube. Stir. Cover the pot and boil the mung beans using low to medium heat for 45 minutes. Note: Add water as needed. Set this aside.

On a separate pan, sauté the remaining garlic, onion, and tomato. Add the ginger. Continue sautéing until the onion and tomato softens.

Add the sliced pork. Saute until the color of the pork turns light brown.

Pour ¾ cup water. Let it boil. Cover the pot and continue boiling the pork until the water evaporates completely.

Add the shrimp paste. Saute for 1 minute.

Add calabaza squash. Cook for 2 minutes.

Add eggplant, bitter melon, okra, and string beans. Saute for 2 minutes.

Add ½ cup water. Let it boil.

Pour the cooked mung beans into the pot. Stir and continue cooking for 3 to minutes.

Season with salt and ground black pepper.

Transfer to a serving bowl. Serve with rice.

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