Preheat oven to 200°C.

Season pork chops all over with salt and pepper. Set aside.

Cook Munggo Guisado: In a pot, add cooking oil and heat it up until it begins to shimmer. Add in shallots, garlic and ginger. Cook until softened and slightly browned, about 3-5 minutes.

Add in anchovies and cook until anchovies have melted into the oil, about 2 minutes.

Toss in tomatoes, long hot pepper and cook until tomatoes begin to break down, about 3 minutes.

Add in mung beans, chicken stock and fish sauce. Bring to boil and reduce to a simmer. Cook until mung beans begin to break apart and are tender, about 30-45 minutes.

Make Topping: Meanwhile as mung beans simmer, make the chicharron topping. In a mortar and pestle, crush pork rinds and garlic chips until the size of breadcrumbs. Add in orange zest and parsley. Season with salt and set aside.

Cook Pork Chops: Once mung beans are fully cooked, cook the pork chops. In a cast iron skillet or oven safe skillet, add enough oil to lightly coat the skillet. Cook pork chops over medium low heat on the fat cap side first to render the fat. Cook slowly until fat cap has browned.

Sear each side of pork chop until golden brown and transfer to the oven. Cook until internal temperature is around 60°C, about 10-15 minutes.

Remove skillet from oven and baste with butter and aromatics. Add in spices for the final 30 seconds of basting. Internal temperature should be around 60. Remove pork chop from pan and allow to rest for 10 minutes before slicing.

As pork chop rest, stir in dandelion greens until wilted, about 2 minutes. Add more fish sauce if desired.

Serve pork chops with munggo guisado and top with chicharrones topping. Eat with steamed rice!