Heat a deep pan over medium high heat, add coconut oil and saute garlic, onion and pork cubes.
When pork is browned, add shrimp paste and diced tomatoes, stir and cook and until tomatoes are mashed.
Add coconut milk (reserve ¼ cup) and water. Cover and let simmer until pork is tender, check the liquid, if pork is not yet done, add more water.
When pork is tender and liquid half of the liquid is gone, add green chilies then after 3 minutes, add kangkong leaves.
Let cook for a minute.
Add the reserved ¼ cup of coconut milk, stir and cook for for another minute.
You will know it's done when the oil from the pork start to come out.
Decide on how much sauce you want.
Cook it a bit longer if you want less sauce.
Serve with rice. Enjoy!