Pork and Winged Bean

Savory pork shoulder meets crunchy winged beans in this hearty dish, simmered with shallots and tangy tomato for a flavor-packed, easy meal. Enjoy the vibrant textures and fresh taste!

Course Main Course

Cuisine Filipino

Keyword pork, winged bean

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 218kcal

Author Liza Agbanlog

Ingredients

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)

Instructions

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.

Nutrition