How to Make It

1. Slice the pork into small bite-sized pieces and set aside.
2. Clean the calabaza squash, remove the seeds and skin, then cut it into medium-sized pieces.
3. Trim the sitaw and cut it into about 2-inch pieces.
4. Slice the onions into thin strips. Finely mince 2 garlic cloves, then lightly smash the remaining 2 cloves and keep their skins on. Set the smashed garlic aside for later.
5. Slice the ginger into thin strips.
6. Heat the cooking oil in a large pan over medium heat. Add the onions and sauté until they begin to soften.
7. Add the minced garlic and cook briefly until fragrant, then add the ginger and continue sautéing.
8. Stir in the bagoong and cook briefly to release its flavor.
9. Add the pork and cook until it changes color and begins to release some fat.
10. Add the dried shrimp and stir until well combined with the pork and aromatics.
11. Pour in the water and coconut milk. Cover and simmer over medium-low heat for 25 to 35 minutes, or until the pork begins to become tender.
12. Add the kalabasa and gently mix it into the sauce. Continue simmering for 8 to 10 minutes, or until it begins to soften.
13. Add the sitaw and cook for another 3 to 5 minutes.
14. Pour in the coconut cream and gently stir until well combined.
15. Mash 2 to 4 pieces of softened kalabasa into the sauce to make it thicker and creamier.
16. Add the 2 smashed garlic cloves with their skins still on and simmer for a few more minutes to infuse the sauce.
17. Turn off the heat, then add the malunggay leaves and gently mix them into the dish. Let the residual heat cook the leaves.
18. Season with black pepper and fish sauce. Taste and adjust the seasoning as needed.
19. Add a small pinch of sugar, if needed, to balance the flavors.
20. Let the dish rest for about 1 minute before serving.
21. Serve with hot rice and enjoy!