Start by prepping your ingredients. Rinse the mung beans under cold water until it runs clear. Slice your tomatoes, chop the celery, and mince the garlic. The diced onion will find its way into your pot soon too. Can you smell the flavors mingling already?

In a large pot, heat the cooking oil over medium heat. Add the chopped onion and cook until translucent. Follow this with minced garlic, allowing it to become fragrant. The aroma is the first hint of the magic happening in your kitchen.

Next, toss in the thinly sliced pork belly. Cook it until it starts to brown and the fat renders a little. This is where the flavor starts to build. Once you get a nice golden color on the pork, it’s time to mix in your chopped celery and sliced tomatoes. Season it all with a pinch of salt and ground black pepper to evoke the flavors.

Gently fold in the rinsed monggo beans, stirring to combine all the ingredients. The beans should glisten with the oil and juices from the pork and vegetables. It’s starting to look like a feast!

Pour in 5 to 7 cups of fresh water, depending on how thick you want your soup. Bring it to a boil, then reduce to a simmer. Cover the pot and let it cook for about 25-30 minutes or until the mung beans are tender. The cooking time can vary based on your beans; keep an eye on them.

Once the beans are soft, stir in the fresh spinach (or the bitterness of bitter gourd leaves, if you prefer). Add the crispy pork rinds and shredded smoked fish for that extraordinary flavor. Adjust seasoning with fish sauce or sea salt as needed. Let everything cook together for an additional minute. Serve hot!