INGREDIENTS:

• 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 

1. 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 minutes.
2. 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.
3. When the onion is soft add the pork to the pan and fry, stirring once in a while, until brown on all sides.
4. 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.
5. Add the coconut milk and mix well. Cook, stirring occasionally so nothing sticks,until both the wing beans and pork belly are soft.