Back to 4 servings 2 pounds pork belly, cut into 1-inch cubes; keep some fat 2 tablespoons cooking oil, neutral oil or rendered pork fat 1 medium yellow onion, sliced or finely chopped 6 cloves garlic, minced 1 inch fresh ginger, peeled and julienned or finely chopped 1 can (13.5 ounces) coconut cream, thick first press, unsweetened 1 can (13.5 ounces) coconut milk, unsweetened; add water if the sauce needs loosening 3 tablespoons bagoong alamang, fermented shrimp paste; start with 3 and add more to taste, since brands vary in saltiness 8 pieces Thai chilies (siling labuyo or serrano), sliced; use 6 to 10 to suit your heat tolerance 3 pieces siling haba or jalapeños, sliced on the bias 1 cup long beans (sitaw), optional, cut into 2-inch lengths salt and black pepper, to taste; add cautiously because bagoong is salty
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1 Step 1: Heat the oil in a heavy pot or Dutch oven over medium heat. Sauté the garlic, onion and ginger until fragrant and the onion softens, about 3 minutes.2 Step 2: Add the pork and brown it on all sides, stirring occasionally, about 5 to 7 minutes.3 Step 3: Pour in the thick coconut cream and simmer until it thickens and the oil begins to separate, about 5 minutes.4 Step 4: Stir in the bagoong alamang and sliced chilies, then add the coconut milk. Bring to a gentle simmer, cover partly and cook until the pork is very tender and the sauce is thick and glossy, about 45 minutes. Add a splash of water if it gets too thick before the pork is tender.5 Step 5: Add the long beans, if using, and cook 3 to 4 minutes until just tender-crisp. Taste, then season with salt and black pepper only as needed.6 Step 6: Serve hot with steamed white rice.getsaucepan.com/r/72f4e4b2-898d-5040-a0b9-09bfa424e365
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