Wash mung beans 2-3 times, rub it thru your fingers. Discard any "stones" or foreign particles.
In a soup pot, combine water, beans and pork. The normal ratio is 1:2, but in this soupy version, its 1:3 or 4. Add a good sprinkle of salt. Cook covered in medium heat, as if boiling bone broth. Cook until beans have popped a bit.
In a separate pan, saut the onions and garlic in oil. Fish out the pork and saut with the garlic and onion.
Add it back to the soup pot and continue cooking. Taste and adjust saltiness. Add a pork broth cube, if desired.
Add Moringa leaves, stir until it cooks then turn off heat. Serve hot and enjoy by itself or spooned over rice.
