The sigarilyas (winged beans) and kang kong add a fresh crunch, soaking up all that rich, velvety coconut cream. Pork bits give the dish a hearty touch, while the chillies are just a whisper. A subtle trace of bagoong alamang (fermented shrimp paste) lingers in the background, adding character without overwhelming. Best enjoyed with rice to catch every last spoonful of creamy goodness 》₱250