To tune down the fieriness of the original dish I have used mixed jalapeno chilies and siling haba, again you could always use your own ratio or if you can handle really hot use only siling haba. For an added zest I added a couple of pinches of turmeric this will also give little color to the whitish original dish.
1/2 k. lean pork, thinly sliced into strips
300 g. jalapeno chili, seed remove, sliced, (quantity optional)
200 g. green siling haba, seed remove, sliced, (quantity optional)
2 tbsp. bagoong alamang
2 1/2 cups coconut milk
1/2 head garlic, chopped
1 medium size onion, chopped
1 thumb size ginger, thinly sliced into strips
salt and pepper
turmeric powder, (optional)
In a sauce pan sauté garlic, garlic and onion. Add pork and stir cook for 2-3 minutes or until it start to sizzle. Add bagoong alamang and 2 cups coconut milk (reserve remaining 1/2 cup). Simmer for 20-25 minutes or until pork is tender. Add jalapeno chili, green siling haba and remaining coconut milk. Simmer for another 10-15 minutes or until sauce thickens. Season with salt and pepper, sprinkle with 1-2 pinches of turmeric. Cook for another 1-2 minutes, remove from heat and serve with a lot of rice.