Rinse the mung beans and soak in water for 6 hours.

Thinly slice the onion, mince the garlic, rough chop the tomato, and cube the pork belly into 1 cm pieces.

Place the pork belly in a thick-bottomed pot and saute over low heat until the fat is brown and crisp.

Blot the melted fat with a paper towel.

Add vegetable oil and garlic to the pot, and saute until the garlic is lightly browned.

Add the sliced onions and saute until tender.

Add the chopped tomatoes and combine with the pork and other aromatics.

Add the fish sauce.

Add the soaked mung beans and water to the pot, then bring to a boil over high heat.

Skim any scum from the surface of the soup.

Reduce the heat to low-medium, cover the pot, and simmer until the mung beans are tender (about 30 minutes).

Add the consomme or beef bouillon cube, and simmer for 5 minutes to blend the flavors.

Adjust saltiness by adding more fish sauce to taste.

Add the spinach or mulukhiya leaves, cover the pot, and cook for 1-2 minutes until wilted.