serving size: 4 | time: 30 mins
  • 250 grams pork belly, cut into small cubes with fat separated
  • 1 medium onion, minced
  • 6 garlic cloves, minced
  • 2 ½ cup dried lentils
  • 1 thumb-size piece organic ginger, cut lengthwise
  • 1 tbsp fish sauce
  • 3 cups of water
  • 1 organic vegetable bouillon cube
  • ½ cup coconut cream
  • 1 tsp dried basil
  • 2 pieces organic bay leaves
  • 4 organic tomatoes, quartered
  • 2 cups of organic spinach or malunggay leaves
  • Sea salt & pepper to taste



  1. Place a piece of pork fat, moving it around to completely cover the bottom.
  2. Sauté the onions, garlic and ginger until onions are translucent.
  3. Remove the piece of pork fat and add the pork meat. Stir until completely cooked.
  4. Add the lentils, fish sauce, water, bouillon, coconut cream, dried basil and bay leaves.
  5. Let it simmer for 30 minutes then add the tomatoes.
  6. Once the lentils are soft, toss in your handful of green vegetables into the pot. Season with salt and pepper if desired
  7. When leaves are starting to wilt, transfer to bowl and serve.