500 g pork belly (cut into small cubes)
400 g mung beans
1 bunch moringa leaves
1 whole large red onion (sliced)
5 cloves garlic
5 tbsp fish sauce
1 tsp ground black pepper
2 tsp salt
1.5 L water
1 tbsp vegetable oil
½ tsp white/black pepper
Pour in a serving bowl and serve while it’s hot!