- 150-200 grams pork belly
- 1/2 tablespoon fish sauce (patis)
- Canola or other vegetable oil
- 4 cloves garlic, finely chopped
- 1 white onion, chopped
- 250 grams wing beans (sigarillas)
- 4 long green chilis (sili pang-sigang)
- 2 tablespoons shrimp paste (bagoong), more or less
- depending on how salty your shrimp paste is
- 400 ml coconut milk
- Freshly cracked black pepper
- Cut the pork belly into 1/2-inch pieces. Place in a bowl with the fish sauce and a
- generous cracking of black pepper and set aside to marinate for at least 30
- Heat a wok (kawali) or a regular pan over medium high heat. Once hot, add a couple of swirls of oil.
- When the oil is hot add the garlic and onion and sauté until the onion is soft and translucent.
- When the onion is soft add the pork to the pan and fry, stirring once in a while, until brown on all sides.
- Add the wing beans, chili, and shrimp paste, tossing and sautéing until the wing beans just start to get soft and the shrimp paste is evenly distributed.
- Add the coconut milk and mix well. Cook, stirring occasionally so nothing sticks,until both the wing beans and pork belly are soft.
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