"The transliteration of gising-gising from Filipino to English is wake up-wake up. Ideally, this vegetable dish should be spicy enough to wake you up if you're feeling sluggish. You can use other kinds of vegetables like string beans or river spinach (kangkong), but I like to use winged beans (sigarilyas) because of their unusual shape. Best served with steamed white rice and tinapa (smoked fish)."
Heat oil in a nonstick skillet over medium heat. Saute onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; saute until starting to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
Stir green chile into the pork mixture; saute until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium low; let simmer until coconut cream thickens, about 5 minutes more.
You can replace the regular garlic with 3 cloves of the smaller native Philippine garlic.
The amount of fish sauce to use depends on individual tastes and, even more importantly, the kind of fish sauce that you buy. I find that Philippine fish sauce tends to be saltier than, for example, Thai fish sauce. So, use more or less according to your personal preference.
Any type of long green chile pepper will do.
You can substitute coconut cream with coconut "gata" powder mixed in water to make the same amount.
Per Serving: 420 calories;20.9 g fat;
40.9 g carbohydrates;
20.2 g protein;
24 mg cholesterol;
1144 mg sodium.