HEAT ABOUT A TABLESPOON OF OLIVE OIL IN A NON-STICK SAUCEPAN, SAUTE ONION UNTIL TRANSPARENT, ADD DICED PORK, SEASON WITH LITTLE SALT AND PEPPER THEN ADD GINGER SLICES WHEN PORK IS NO LONGER PINK. COOK AND STIR UNTIL BROWNED. POUR IN 3 CUPS OF COCONUT MILK, SEASON WITH FISH SAUCE AND GRANULATED GARLIC.

BRING TO A BOIL THEN ADD THE DRIED GABI LEAVES AND THE CHILI PEPPERS. LOWER THE HEAT TO MEDIUM AND LET IT BOIL UNTIL ALL THE COCONUT MILK HAS EVAPORATED. ADD THE VINEGAR, DON’T STIR FOR A MINUTE, THEN ADD THE PURE COCONUT MILK, BRING TO A BOIL, ADJUST SEASONING AT THIS STAGE, GIVE IT A STIR AND LOWER THE HEAT AND SIMMER UNTIL ALMOST DRIED UP.

THAT’S IT. COOL BEFORE SERVING