In a food processor or with a knife, chop the shrimp into a sticky paste.
Transfer to a bowl and add in the pork, red onion, ginger, garlic, labuyo, and oyster sauce. Season with ground black pepper. Mix until well combined and the meat mixture is well bind and sticky. Set aside.
In a pan over high heat, boil water and blanch the pechay leaves for about 30 seconds – 1 minute. Remove pechay leaves and dunk in ice water. Cut off the stems and chop the stems finely.
Place about 1 teaspoon – 1 tablespoon - depending on the size of the leaf - of meat filling into the center of the blanched pechay leaf. roll it up tightly and keep the seams and edges side down. Repeat for remaining leaves and filling.
In a pan over medium heat, saute onions, garlic, ginger, chopped pehcay stems, and bagoong alamang for a few minutes, until fragrant and translucent. Mix in the coconut cream and bring to a boil.
Add the stuffed pechay edge side down into the cream. Sprinkle in the chopped siling pangsigang, drizzle some fish sauce, and season with ground black pepper. Just gently shake the pan to avoid unrolling the pechay rolls. Cover and simmer for about 10 -15 minutes.