Gising-gising

Method

1. Wash and dry the beans, then slice them evenly so they cook at the same rate.
2. Heat oil in a wide pan over medium heat. Cook onion until translucent, then add garlic for 30 seconds.
3. Add ground pork and break it into small pieces. Cook until no pink remains and the edges begin to brown.
4. Stir in bagoong and cook 1 minute to mellow its raw fermented aroma.
5. Add the chopped beans and toss for 2 minutes, keeping them bright green.
6. Pour in coconut milk and simmer uncovered 5–7 minutes, until the beans are tender-crisp and the sauce begins to reduce.
7. Add coconut cream and chilies. Simmer gently 3–5 minutes, until the sauce clings lightly but the beans still have bite.
8. Taste before adding salt, finish with pepper, and serve immediately with rice.