• Put all the ingredients (except Long Chili or Jalapeno Peppers and Long Beans) in a wok or cooking pan
• Let it simmer until the coconut milk and cream are cooked. Keep in mind to continuously mix the ingredients from time to time to prevent the ingredients from sticking to the pan which will cause for burnt ingredients
• Once oil from the pork and coconut milk and cream came out, you may now add the remaining ingredients which are the long beans and long chili or jalapeno peppers
• Let it simmer for a few more minutes
• Put in a serving bowl then serve

Ingredients

• 1/2 kilo pork chops
• 4 to 5 tablespoons soy sauce
• 1 cup water
• 1 medium sized yellow onion, peeled and sliced crosswise
• Juice from 3 to 4 calamansi
• Salt and pepper to taste
• 2 tablespoon canola oil
• Onion leaves, chopped (optional)

Instructions

1. In a marinating bowl, mix together the soy sauce, water, calamansi, salt and pepper, and pork chops, Marinate for about 30 minutes to an hour
2. Place the pork chops and 1/2 cup of the marinade sauce in a cooking pan then let it boil for 5 to 10 minutes
3. Once pork chops are a little tender, drain the pork chop setting aside the sauce
4. Heat the oil in the cooking pan
5. Pan-fry both sides of the pork chops until medium brown
6. Once all pork chops are pan-fried, remove the excess oil from the cooking pan then start pouring the all the marinade sauce as well as the pork chops
7. Cover and simmer for 40 minutes or until the pork chops becomes tender as desired. (NOTE: add more water, soy sauce, and calamansi as needed)
8. Once pork chop is already tender as desired, add half of the sliced onion then cook for about 5 more minutes
9. Transfer all the content of the cooking pan in a serving bowl
10. Place the other half of the remaining sliced onion in a pan and cook it for about less than a minute
11. Garnish the cooked onions and onion leaves on top and serve