In a medium pot, bring water, salt and mung beans to a boil, uncovered, on medium-high heat. If using dried shrimp, omit the salt and boil the shrimp with the beans.

Reduce heat to low and boil for 30-45 minutes. Check water level every 10 minutes, making sure that the water has not been fully absorbed. Add more water if necessary, only adding enough to level with the beans.

Beans are cooked when they slightly burst and are softened. Remove from heat and set aside.

In a large pot, on medium heat, add bacon and cook until fat is rendered out. Add onions and garlic and sauté until softened. Add tomatoes and sauté until slightly evaporated and softened.

Add the undrained beans and simmer until the stew has thickened. You can add more water if you prefer a more soupy dish.

Add bok choy (or preferred greens) and cook until wilted. Add shrimp and cook for about 2 minutes until the shrimp just turns opaque. If using pre-cooked shrimp. Turn off heat and add the pre-cooked shrimp and serve once the shrimp is thawed.

Season with patis until desired saltiness is achieved. Add pepper to taste.

Serve over steamed rice, preferably Jasmine or a short grain rice, and top with crushed pork rinds if desired.