Cut pork into large cubes and simmer until tenser a long with a few crushed garlic, few good heaping pinches of salt and ground black pepper. (save cooking broth aside when pork is tender, do not discard. Thats flavortown)

White pork is cooking. Wash, peel and cube your pumpkin into 1 inch cube, pluck, wash and drain the leaves of moringa from stems, prep your aromatics (ginger, garlic, onion and bay leaf)

When pork is tender, remove pork cubes from broth letting excess liquid drain from meat and set broth aside for use later.

In a nedium to large soup pot add oil and heat to hot hot hot. brown pork pieces until deep dark brown. Do in batches is highly recommended. ~2-3 min per side.Remove from pot when browned.

In the pot saute your aromatics at medium heat with 1 tsp of chicken bouillon powder. Saute until onion is translucent and garlic is fragrant. ~3-4 min add sugar and stir for 1 minute

Add fish saude and oyster sauce, saute for 30 seconds. Add meat, chicken broth and coconut milk. Bring to a simmer and cook for 10 min. medium high heat

Adjust seasoning by adding more fish sauce or oyter sauce or salt or pepper or bouillon.

Add pumpkin, long beans and optional chilli. Stir and simmer at medium heat for 6 minutes

Add moringa. Stir and simmer for 5-8 minutes until broth does not have raw moringa flavor.

Serve with sticky rice or egg noodles.