Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred.

Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside.

Heat oil in a pan. Saute garlic and onion.

Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown.

Add the minced santol. Cook for 3 to 5 minutes.

Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half.

Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates.

Transfer to a serving plate. Serve.

Share and enjoy!