Step 1

In a pot, boil the monggo beans in 5 cups of water over medium heat. Once it boils, cover the pot  and reduce heat to low and let simmer until tender about 30 minutes.

Step 2

Transfer the content of the pot in a deep bowl if using a stab mixer or in a blender, pulse to make a puree.

Step 3

On the same pot, heat oil and cook the pork belly until browned and fat is rendered.

Step 4

Add garlic, onion, and tomatoes and saute until tender. Add fish sauce and cook for another minute. If using salt, it may be added on the last step instead.

Step 5

Add the pureed Monggo beans to the pot. Add 1-2 cups of water if it is too thick. When it starts to simmer, add the bitter gourd, celery and smoked fish. Let it simmer for another 2-3 minutes.

Step 6

Lastly, add the pork rind (chicharon) and spinach. Season with salt if needed. Turn off heat.

Step 7

Transfer to your soup bowl and serve while hot with rice.