Sauté garlic, onion, shrimp and pork. Add shrimp juice.
Cover and allow to boil. Add togue and cover. Cook 10 minutes.
Season to taste. Add sotanghon and cook 5 minutes longer.
Add one cup water and bring to a boil.
Just before removing from fire, add green onions and dash of pepper.
Serve hot. Serves 6.