Place the santol in a food processor and process until cut into very small pieces. You can also do this manually with a grater or knife.

Remove the santol’s juices by wringing using a cheesecloth (katsa). Discard the liquid then set aside.

Pour the cooking oil in a cooking pan and heat.

When hot enough, add-in the garlic and onion.

Saute or cook until onion becomes translucent.

Add-in the ground pork and continue to cook until the meat turns light brown in color.

Add-in the santol then cook for 3 to 5 minutes.

Pour-in the coconut cream and let it boil.

Stir and cover the pan. Let it simmer over medium heat until the liquid reduces to half.

Add-in the bagoong and the red and green chilis then stir.

Cook until the liquid completely evaporates.

Remove from heat and transfer to a serving plate. Enjoy!