Sear the pork belly in a dry pan until browned and the fat renders.
In the rendered fat, cook the red onion, garlic and ginger until fragrant, then add the sliced red chilies.
Stir in the bagoong (shrimp paste) and cook briefly to bloom it.
Add the coconut milk and water, bring to a gentle simmer, and cook low and slow until the pork is tender.
Pour in the coconut cream and continue simmering until the sauce reduces and the fat separates into a rich, glossy gravy (thickness to your preference).
Finish with green chilies and serve over plenty of hot rice.
NOTE: the spicy coconut gravy is ulam on its own; make extra rice. Method reconstructed from the caption and video. From Pepper.ph on Instagram.
