Fry the pork belly.
Heat some oil in a pan and fry the pork belly until nicely browned and a little crispy on the edges.

Sauté the aromatics.
Add the garlic and onion, then sauté until fragrant. Season with a little ground black pepper for extra flavor.

Add the shrimp paste.
Stir in the bagoong (shrimp paste) and mix well. Let it cook for about a minute to bring out its umami flavor.

Pour in the coconut milk.
Add the coconut milk and let it simmer gently. Cook until the pork becomes tender — around 20 minutes.

Add the veggies and chilies.
Toss in the winged beans (sigarilyas), finger chilies, and bird’s eye chilies if you like it extra spicy.

Simmer again.
Cover the pan and simmer for another 5–10 minutes, or until the sigarilyas are just tender and coated in that creamy coconut sauce.

Season to taste.
Add patis (fish sauce) to taste, then give it a final stir.

Serve and enjoy!
Best enjoyed with a big serving of freshly steamed rice — perfect for soaking up that rich, spicy gata sauce. 😋