First, I heat oil in a deep pan over medium heat. Once my oil is hot, I add minced garlic and cook for 1 minute.

I add my diced onions. I cook for 2 to 3 minutes.

I add my ground pork to the pan. Using a wooden spoon, I break up any large lumps of meat. I cook for 7 to 8 minutes.

I sprinkle ground black pepper over the browned meat and stir well. I add the shrimp paste (bagoong) and cook for another minute.

I add my finely chopped bird's eye chilies. I start with fewer chilies if I prefer less heat because I can always add more later.

I pour in the fresh coconut milk. I reduce heat to medium-low and bring to a simmer. I never let it reach a rolling boil because this can cause the coconut milk to separate. I cook for 15 to 20 minutes, stirring occasionally until the sauce begins to thicken.

I add my chopped green beans. I cook for 5 to 7 minutes.

I taste and adjust the seasoning. I add more bagoong alamang if needed for saltiness, or extra chilies for heat. If my sauce is too thick, I add a small amount of coconut milk. If too thin, I simmer for a few more minutes.

I transfer to a serving bowl and garnish with chopped green onions and fried garlic bits.

I serve immediately while hot. Enjoy your gising gising!