Heat the cooking oil in a large pot or deep pan over medium heat. Add the pork belly and cook until the fat renders and the pork becomes lightly golden. Remove the pork from the pan and set it aside, leaving the flavorful oil behind.

Using the same pan, sauté the garlic until fragrant. Add the chopped onion and cook until it starts to soften. Add the tomatoes and continue cooking until they become tender and release their juices.

Return the cooked pork belly to the pan and stir everything together. Add the fish sauce and mix well. Add the washed monggo beans and stir to combine with the sautéed ingredients.

Pour in 4 cups of water and cover the pot. Simmer over medium-low heat for about 30 minutes, or until the mung beans begin to soften and the liquid reduces.

Stir the mixture and add another 2 cups of water. Add more water later if you prefer a soupier consistency.

Add the broth cube and stir until dissolved. Cover and continue simmering until the monggo beans are completely tender and the stew reaches your preferred consistency.

Add the malunggay leaves and long green chilies. Cover and cook for a few more minutes until the leaves are tender.

Season with salt and ground black pepper. Taste and adjust the seasoning as needed.

Finally, add chicharon according to your preference and cook for about a minute. For extra crispy chicharon, you can also add it directly to individual servings instead of cooking it in the pot.

Turn off the heat and serve hot.