RECIPE
* This recipe is of Asian origin as mung beans are very common in India, China, and the rest of Southeast Asia. Mung beans provide a very significant amount of fiber which is good for gut health; folate for healthy red blood cell growth; and complex carbohydrates for much-needed energy.
Mung beans, just like any other beans, lack any flavor, hence protein from animal sources or any herb seasoning is necessary to give these beans the needed flavor. Bone marrows or sun-dried seafood are normally used in Asia to flavor mung beans into a stew or soup.
With the inclusion of smoked ham hock, this recipe provides an adequate amount of collagen, gelatin, and fat. A ham hock is made up of tendons, bones, and skin covering.
Cooked for at least 3 hours, the hock gives the broth a glossy texture and buttery flavor. However, ham hock should be consumed in moderation due to the high amount of fat and sodium.
The combination of mung beans and smoked ham hock in this recipe creates a perfect dish for rainy and stormy days in parts of Asia, while in the West, this is great for the forthcoming cold winter months.
Comfort food is what this recipe undeniably provides. So please enjoy it and consume it in moderation.
MUNG BEAN STEW WITH HAM HOCK
Total Yield: 12- 16 Servings
Download Recipe Below
Ingredients:
Pork hock – 1 pc bone-in
Black peppercorn – 2 Tbsp.
Salt – 2 Tbsp.
Ginger root – ¼ cup sliced, don’t peel
Leeks or spring onion – a few stalks
Rosemary fresh – 1 stalk
Mung beans – 1 cup
Dried shrimp (optional) – ¼ cup
-> or fish sauce – 3 Tbsp.
Kale or bok choy – 1 head
Pepperoncini (optional) – ¼ cup
Salt and pepper to taste
Preparations & Cooking:
1. Fully thaw the pork hock, if frozen.
2. Wash the hock and place it in a soup pan.
3. Add water into the pan just enough to soak the hock. Add the pepper corn, salt, and ginger root. Bring to a rolling boil.
4. Once boiling, remove the hock from the pan and wash it under running water. Set aside.
5. Discard the water and everything in it.
6. Place the pork hock back in the soup pan and add water just enough to soak it. Add the spring onions or leeks, rosemary stalk, and dried shrimp or fish sauce. Let it simmer in medium heat for 1 hour.
7. Place the mung beans in a fine mesh strainer or colander and wash under running water once or twice. Add the mung beans to the soup pan.
8. Continue to simmer the hock until it is very tender and the mung beans are soft. Season with salt and pepper and adjust the taste if needed.
9. A few minutes before turning the stove off, add the pepperoncini and kale into the soup.
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