Balatong with Marungay Leaves

Balatong is mongo bean and marunggay leaves are the leaves from the horseradish tree. This dish serves as a main dish served with hot rice.

• 2 cups mongo beans
• 5 cups water
• 20 dried shrimps (ebi) or ¼ lb. fresh shrimps, shelled and sliced
• ¼ lb. pork, sliced thin separate fat from meat
• 2 cloves garlic, mashed
• ¼ of a medium size round onion, sliced
• 3 tsp. salt
• 3 tbsp. bagoong
• 2 cups marunggay leaves
• MSG

1. Wash mongo beans and soak in 4 cups water overnight.
2. Next day, rub beans between palms to remove outer skin. Do this until most of skins are removed. This is optional. Many people prefer not removing the outer skin of beans.
3. Brown pork fat. Add pork. Add salt to taste. Cook pork until brown. Add garlic and brown with pork.
4. Remove garlic. Add onions.
5. Add 3 cups water to pork mixture. Let boil.
6. Add beans and cook until beans are soft.
7. Add 2 cups water if soup is too thick. Add 3 tbsp. bagoong. Add salt and MSG to taste.
8. Add marunggay leaves and cook for 4 minutes.
9. Serve hot with rice; approximately 8 servings.

NOTE:
*Bittermelon shoots (paria), chili pepper shoots may be substituted for marunggay leaves.
*Sliced bittermelon fruit may also be used.
*½ chicken cut up in serving pieces may be substituted for the pork and shrimps. ¼ inch ginger (mashed) should be substituted for garlic and onions when chicken is used.