Guinataan Sitar and Kalabasa (String Beans and Squash Stew)

8 ounces boneless pork loin chops

2 cups light coconut milk

2 tablespoons shrimp paste

1 onion, chopped

1 (2 inch) piece fresh ginger root, peeled and sliced

½ pound peeled and deveined prawns

1 pound fresh green beans, trimmed and cut into 2-inch pieces

1 (1 pound) calabash gourd, peeled and cut into cubes

1 green chile pepper, halved lengthwise

1 cup thick coconut milk

Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes.

Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.