Place the pork in a pan and boil until the liquid dries up and the meat starts to render its own fat.

Season lightly with salt and pepper.

Toss in the ginger and sauté for about 30 seconds to release its aroma.

Add the garlic and onion, then cook until softened and fragrant.

Stir in the spicy bagoong and sauté for about a minute to blend the flavors.

Pour in two-thirds of the coconut milk, then let it simmer gently over low heat.

Drop in the green chilies and keep stirring from time to time to prevent burning.

Continue simmering until the dish turns fragrant and the coconut oil begins to surface.

Add the remaining coconut milk and cook for another 2 minutes.

Please give it a taste test and adjust the seasoning as needed. Add a pinch of sugar if you like a subtle sweetness.

Serve hot with rice and enjoy your creamy, spicy Bicol Express!