Lorem ipsum dolor sit amet consectetur, adipisicing elit. Laudantium rem deleniti velit illum nulla eum illo nihil suscipit praesentium cumque fugiat reiciendis ab, impedit assumenda, molestias exercitationem ea consequatur tenetur corrupti nobis repudiandae labore? Ipsa laboriosam quae dolores harum quisquam in aspernatur qui consectetur hic consequuntur unde doloribus architecto eaque cumque sapiente iure voluptatum ex eius aperiam illo, debitis autem! Vitae ipsum aut quam saepe.

Id tempore, dicta molestias dolores, officia nostrum commodi repudiandae at necessitatibus quisquam recusandae aspernatur odio ea consequatur accusantium dolorem animi culpa quam similique mollitia veniam quo minus debitis earum. Ea expedita eius quisquam quis commodi optio perspiciatis numquam quia praesentium incidunt. Iure nulla officiis nobis magnam molestiae?

Expedita ad possimus rerum quas quae culpa debitis alias est amet eos numquam sit, eius repudiandae, a provident dolore optio laboriosam asperiores quod doloribus. Dolores nulla fuga quaerat commodi, cumque cum, debitis doloribus provident quisquam iure obcaecati excepturi explicabo soluta voluptatibus accusamus? Vel libero esse quod nesciunt quos sapiente neque hic dignissimos fuga quasi rerum quas doloremque enim consequatur, architecto eius animi, a voluptatem expedita temporibus reiciendis aut exercitationem eveniet magni? Nostrum doloribus delectus provident impedit, praesentium quos dolor aliquam, alias accusantium reprehenderit dolorem dolore sapiente enim labore!

1. Heat oil in a large pot or Dutch oven over medium heat.

2. Sauté aromatics: Add the onion and garlic, and cook until softened and fragrant, about 2-3 minutes.

3. Brown the pork: Add the pork pieces and cook, stirring occasionally, until lightly browned on all sides.

4. Incorporate shrimp paste: Stir in the shrimp paste and cook for another minute, releasing its aroma and flavor.

5. Add coconut milk and water: Pour in the coconut milk and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pork is almost tender.

6. Spice it up!: Add the chopped green chili peppers and bell peppers (if using). Simmer for another 5-10 minutes, allowing the flavors to meld. Adjust the amount of chili peppers depending on your desired spice level.

7. Season and finish: Season with black pepper and salt to taste. Add a squeeze of calamansi juice (optional) for a touch of acidity.

8. Garnish and serve: Remove from heat and garnish with chopped green onions. Serve hot with white rice.

• 500g pork belly, cut into bite-sized pieces

• 1 tablespoon cooking oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 1-2 tablespoons shrimp paste (bagoong alamang)

• 1 (400ml) can coconut milk

• 1 cup water (adjust based on desired consistency)

• 10-12 green chili peppers (siling haba), chopped (adjust for spiciness)

• 1 red bell pepper, sliced (optional)

• 1 green bell pepper, sliced (optional)

• 1/2 teaspoon ground black pepper

• Salt to taste

• Calamansi juice (optional)

• Chopped green onions (for garnish)

• Use bone-in pork belly for extra flavor and texture.

• Adjust the amount of water for desired stew consistency.

• For a creamier version, add ½ cup coconut cream after the chilies simmer.

• If you can't handle the heat, use fewer chilies or milder varieties.

• Some versions add chopped ginger or lemongrass for extra complexity.

• Serve with fried eggs or banana ketchup for a complete Filipino meal.

• Cooking time may vary depending on the size and quality of the pork.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.