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).

BRING TO A BOIL AGAIN AND LOWER THE HEAT TO MEDIUM AND LET IT SIMMER UNTIL MOST OF THE LIQUID HAS EVAPORATED, ADD THE PURE COCONUT MILK AND LET IT SIMMER UNTIL MOST LIQUID HAS DRIED UP AND YOU SEE OIL STARTING TO COME OUT (THAT’S WHAT MAKES THIS SO YUMMY). TURN OFF HEAT AND SERVE THIS HOT OVER STEAMED RICE.