IN A SAUCEPAN OR DEEP PAN, HEAT ABOUT A TEASPOON OF OIL AND SAUTE GARLIC, ONION, AND PORK, SEASON LIGHTLY WITH SEA SALT AND GROUND BLACK PEPPERL COOK UNTIL THE PORK IS BROWNED. ADD 2 CUPS OF FRESH COCONUT MILK AND LET IT COME TO A BOIL; ADD THE SLICED CHILLIES, STIR, SEASON WITH FISH SAUCE TO TASTE (START WITH HALF A TABLESPOON, THEN ADJUST TOWARDS THE END).