Step 1

Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in a pan. Mix well. Cover the pan and turn the heat to on. Let the mixture boil.

Step 2

Remove the cover. Stir. Add half of the bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).

Step 3

Add the remaining coconut cream and bagoong alamang (as needed). Also add the Serrano peppers. Continue cooking in low heat until the sauce thickens (around

Step 4

Transfer to a serving plate and serve with warm rice.