I start by mincing my santol using my food processor, cutting it into very small pieces. If I don't have a food processor, I do this manually with a knife.

I place my minced santol in the middle of a cheesecloth, and then wring it until all the liquid comes out. This removes most of the sour flavor and allows the fruit to absorb more coconut cream later.

I heat oil in my pan and saute my garlic and onion.

I add my ground pork to the pan and continue cooking until the pork turns light brown.

I add my prepared minced santol to the pan and cook for 3-5 minutes, stirring to combine everything well.

I pour my coconut cream into the pan and let it come to a boil. Then I stir everything together, cover the pan, and continue cooking over medium heat until the liquid reduces to about half.

I add my shrimp paste (bagoong), siling pansigang and Thai chilies. I stir everything together and continue cooking until the liquid completely evaporates and the mixture becomes thick and creamy.

Once my sinantolan reaches the perfect consistency, I transfer it to a serving plate and serve it hot.

Enjoy your sinantolan!