Heat oil in pan on medium heat. Sauté garlic, onions, and ginger until aromatic. Add the 2 chilies and sauté for another minute before adding the ground pork.
Season with salt and pepper and cook for about 3 minutes before adding the bagoong, and coconut milk and simmer for about 5 -8 minutes.
Once coconut milk has reduced, add in the sitaw and cook for another 2 – 3 minutes before pouring in the coconut cream. Cook for another 2 – 3 minutes.
Serve with a steaming serving of white rice.
Servings 0