Recently, I went to an Asian grocery store and bought some fruits and vegetables that are not so common. The fruits I managed to find were some of my favorites to eat growing up in the Philippines. I was also excited to find these winged beans (sigarilyas) which are full of vitamins and minerals. I decided to sautee them with slices of pork to make this delicious pork and winged bean dish.In this dish, the pork is first boiled until tender. The pork is sliced into small pieces and sautéed with shallots and tomatoes. The winged beans are added and cooked until crisp tender after browning the meat. The moringa leaves are added last for its health benefit. This easy and simple dish came out great!
Pork and Winged Bean
- 8 oz wing bean (sigarilyas)
- 8 oz pork shoulder
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- ¼ cup shallot , chopped
- 1 tomato , chopped
- 1 tbsp fish sauce
- Salt to taste
- ¼ cup moringa (malungga leaves)
- Prepare the winged beans by trimming the ends and then cutting into ½-inch diagonal pieces. Set aside.
- In a medium pot, bring the pork, water and salt to a boil. Reduce the heat to medium and cook, covered until the meat is tender, about 45 minutes. Remove the pork from the broth, reserving 1 ½ cup of the broth. Let the pork cool slightly and then cut into 1/2 inch pieces. Set aside.
- In a skillet, heat the oil over medium high heat. Add the shallot and tomato, and sauté for 2 minutes. Add the pork and saute until brown, about 2 minutes. Stir in the fish sauce.
- Add the winged bean, stir and then add the reserved broth. Bring to a boil, cover and cook for 3 minutes, or until winged bean are crisp tender. Stir in the moringa leaves and cook for a minute. Season to taste with salt.
- Serve hot with steamed rice.