Heat oil in wok and saute garlic, onions until translucent. Add sliced tomatoes with its juices.

Add the cup of water with dissolved 0.25 of chicken bullion cube and coconut powder mix (Ginataang Mix is okay to use). Or use fresh coconut milk.

Adjust coconut taste to your liking, whether using fresh or powdered.

Let the bay leaf/leaves sit at the bottom of the wok.

Let it simmer.

Cut pork into bite size pcs. In this I combined a pork chop cut and belly cut. The fat part makes the dish tastier.

Add pork slices to the wok. Season with crushed black pepper to your liking.

Squeeze 1 calamansi juice or a little squeeze of lemon/lime. Mix. Cover and let it simmer in low heat for 20-30 minutes or until tender and liquid is reduced.

Add the shrimp paste, mix in and cover. Let flavors combine.

Add sliced green beans or eggplants to the wok, mix in and cover. Reduce the liquid that seeped out from the veggies or until veggies are cooked.

Add your chili as desired. My mom can't take the heat so I just added a single long chili, unsliced. Slice the chili is you want heat.

Add salt according to your taste. If you used salty shrimp paste, you might not need to. You might need to add a pinch of sugar instead.

Mix well and remember not to over cook the veggies :)

Remove bay leaves. Garnish with chopped green onion. Serve and enjoy.