In a wok, heat oil over medium heat.
Add pork belly and cook until oil comes out of the pork fat.
Add onion, ginger, garlic and bird’s eye chilies. Saute until onion is translucent.
Add shrimp paste and sauté for another 2 minutes.
Add coconut milk and let boil.
Add pork cube and stir ingredients together. Lower heat and simmer for 30-40 minutes (or until meat is tender).
Add green beans and cook for another 5 minutes. Season with black pepper. Stir.
Serve and enjoy!
Inspired by Panlasang Pinoy.