The Philippines

250 g. of pork belly
10-12 pcs. of long green variety of chili peppers
1 red hot chili pepper, small variety
1 tbsp. of finely minced garlic
1 onion, diced
1 tomato, diced
1 thumb-sized piece of ginger, julienned
1,5  c. of thick coconut cream
salt or patis (fermented fish sauce)
2 tbsps. of cooking oil
1 tsp. of bagoong (shrimp paste), optional, but better with 

Cut the pork into small strips. Alternatively, dice the pork.

Cut off the ends of the green peppers, slit down the middle and remove the seeds.
Soak in salted water for about 10 minutes. Drain well. If you dice the pork, cut the green peppers in small pieces. I prefer not too so I could remove them just in case the cooked dish is too spicy. Just in case.

Heat the cooking oil in a cooking pan or skillet.
When smoking, add the pork strips and cook over high heat until lightly browned.
Add the garlic, ginger, onion, tomato and drained green peppers.
Season with salt or patis. Cook, stirring, until the vegetables are soft.
Pour in about half a cup of water, cover and simmer for about 15 minutes or until the pork is done and the green peppers are very soft.
Turn up the meat to medium-high and pour in the coconut cream.
Add the red peppers and bagoong, if using. Cook uncovered, stirring occasionally, until the mixture is quite dry.

Serve hot.